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Banana muffins with sticky pine nuts
Banana muffins with sticky pine nuts
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Delicious banana muffins, perfect for snacking on the go. Great for kids and adults alike, easy to pack for picnics or lunches.
Ingredients:
  • Pinch of sea salt
  • 265g (1 3/4 cups) plain flour
  • 155g (3/4 cup) caster sugar
  • 4.00 gm baking powder
  • 0.63 gm bicarbonate of soda
  • 0.60 gm sea salt
  • 1.25 gm ground cinnamon, plus extra, to dust
  • 1 vanilla bean
  • 3 ripe large bananas, mashed well, plus extra, sliced, to serve
  • 2 eggs, lightly whisked
  • 125g unsalted butter, melted
  • 41.20 gm milk
  • Double cream, to serve
  • 70g pine nuts
  • 70g dried coconut flakes
  • 100g golden syrup
Instructions:
  • Preheat your oven to 180C/160C fan forced, ensuring perfect airflow for your muffins. Line twelve 125ml (1⁄2-cup) muffin pans with paper cases, ready for baking.
  • In a large bowl, mix together flour, sugar, baking powder, bicarbonate of soda, salt, and cinnamon. Split the vanilla bean in half using a small sharp knife, scrape the seeds into the flour mixture, and discard the bean.
  • In a jug, mix mashed banana, egg, butter, and milk. Pour this mixture into the flour mixture, gently folding with a large metal spoon until just combined. Avoid over-mixing.
  • Divide the batter evenly into the greased pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool on a wire rack until completely cooled.
  • Prepare a baking tray with parchment paper. Mix together the pine nuts, coconut, syrup, and sea salt in a bowl. Spread the mixture onto the tray. Bake for 15-20 minutes until golden and crispy. Allow it to cool fully.
  • For serving, add a dollop of double cream on each muffin. Add sliced banana on top of the cream, sprinkle with sticky pine nut topping, and dust with cinnamon.

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