There’s nothing quite like a good banana muffin especially when flavoured with coconut, studded with pecans and drizzled with a tangy lemon glaze like these ones – they will definitely stand out from the crowd!

Makes
12

Preparation

20min

Cooking

25min

Skill level

Easy
By
Average: 4.1 (4 votes)
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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

Cook's notes

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.

Instructions

Cooling time: 20 minutes

  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.

 

Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Danielle Abou Karam.