Banana muffins with lemon glaze

Ingredients

• 150 g (1 cup) plain flour
• 150 g (1 cup) wholemeal plain flour
• 1 tbsp baking powder
• 1 tsp ground cinnamon
• 165 g (¾ cup, firmly packed) brown sugar
• 45 g (½ cup) desiccated coconut
• 75 g (¾ cup) pecans, toasted and coarsely chopped
• 125 ml (½ cup) buttermilk
• 125 ml (½ cup) light olive oil
• 2 eggs, at room temperature
• 1½ tsp natural vanilla extract or essence
• 2 large ripe bananas (about 225 g each)

Lemon glaze

• 125 g (1 cup) pure icing sugar, sifted
• 1½ tbsp lemon juice

Cooling time: 20 minutes

Instructions

1. Preheat the oven to 190°C. Line 12-hole 80 ml (⅓ cup) muffin tin with paper cases.
2. Sift both the flours, baking powder and cinnamon together into a large mixing bowl, returning any husks to the bowl. Stir in the sugar, coconut and pecans, breaking up any lumps of sugar.
3. Use a fork to whisk together the buttermilk, oil, eggs and vanilla in a bowl or jug. Peel and mash the bananas and then stir into the buttermilk mixture. Add to the flour mixture and use a spatula or large metal spoon to fold together until just combined (be careful not to overmix).
4. Spoon the mixture into the paper cases, dividing evenly. Bake for 20-25 minutes or until the muffins are golden and cooked when tested with a skewer.
5. Meanwhile, to make the lemon glaze, place the icing sugar and lemon juice in a bowl and mix until smooth. Cover and set aside while the muffins finish baking.
6. Remove the muffins from the oven and stand for a few minutes in the tin before transferring to a wire rack. Drizzle a little of the lemon glaze over each warm muffin. Serve warm or at room temperature.

Note

• These muffins will keep in an airtight container at room temperature for up to 1 day.

Photography by Danielle Abou Karam.

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