Monday, 22 April 2013

Banana ANZAC Muffins

ANZAC day is coming up this week but I feel as though it was just yesterday that I made ANZAC biccies (recipe here). I found these banana muffins with an ANZAC crumble on top and knew I had to try them. The result is an incredibly light and fluffy banana muffin with the sweet crumble on top. The original recipe was 'healthy' (kind of) but there wasn't enough crumble for me, so I've modified the recipe to include more for next time.

Banana ANZAC muffins (adapted from here)
1/2 cup plain flour, plus 2 cups extra
3 tsp golden syrup, plus 1/3 cup extra
1/2 cup oats
1/3 cup desiccated coconut
50g butter, melted
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ground ginger
2 tsp baking powder
1/2 tsp baking soda
1 egg, lightly beaten
1 cup buttermilk
100ml vegetable oil
1/3 cup honey
3 mashed bananas
  1. Preheat the oven to 190 degrees Celsius and line a muffin tin with liners.
  2. To make the crumble, combine 1/2 cup plain flour, 3 tsp golden syrup, oats, coconut and butter. Set aside.
  3. Combine 2 cups flour, cinnamon, nutmeg, ginger, baking powder and baking soda.
  4. Whisk together 1/3 cup golden syrup, egg, buttermilk, oil and honey. Add to the dry mixture with the bananas and whisk to combine.
  5. Spoon into muffin liners until almost full. Crumble the crumble over the top. Bake for 15-18 minutes or until lightly browned.

No comments:

Post a Comment