Soft, sweet and wholesome, these muffins are a bananalicious treat.
1 cup wholemeal self-raising flour
3/4 cup self-raising flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 cup unsalted macadamias, finely chopped
1/4 cup raw sugar
1/2 cup desiccated coconut
1 cup banana, mashed
1/3 cup honey
1/4 cup macadamia oil
2 eggs, lightly whisked
1/3 cup plain yoghurt
2 tablespoons macadamias, roasted, finely chopped
1. Preheat oven to 200°C fan forced. Line a 12-hole 1/3 cup capacity muffin pan with paper cases.
2. Sift flours, baking powder and cinnamon into a bowl. Stir in macadamias, sugar and desiccated coconut. Make a well in the centre.
3. Whisk banana, 1/4 cup honey, oil, eggs and yoghurt in a jug. Pour into well and gently fold until just combined. Three-quarter fill muffin holes with mixture. Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes in pan then turn onto a wire rack.
4. Heat remaining honey in microwave on high for 20 seconds. Brush tops of warm muffins with warm honey. Sprinkle with the roasted macadamias.
Recipe from Australian Macadamias.