Ripe bananas add great texture and flavour to these muffins, but it’s the maple syrup frosting that turns them into something really special. You’ll be sure to add this recipe to your baking repertoire.
- 3 ripe bananas
- 165 g (¾ cup) caster sugar
- 1 egg
- 1 tbsp maple syrup
- 75 g melted butter
- 225 g (1½ cups) self-raising flour
- 100 g soft cream cheese
- 2 tbsp maple syrup
- a little shredded coconut, lightly toasted
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180°C.
Line 10 x 125 ml (½ cup) muffin pans with paper cases.
Mash the bananas with caster sugar. Beat in the egg, maple syrup and butter, then add the flour. Stir until well combined.
Spoon the mix into the prepared muffin tins and bake in the preheated oven for 20 minutes, or until risen and golden brown. Allow to cool.
Place cream cheese and maple in a bowl and beat until smooth. Spread onto the cooled muffins and sprinkle with coconut.