Name: Banana muffins with crunchy topping
Cook time: 40 min
Total time: 40 min
Ingredients: 1 3/4 cup (280g) wholemeal self-raising flour; 3/4 cup (165g) firmly packed brown sugar; 1 cup mashed banana; 1 egg, beaten lightly; 1 cup (250ml) buttermilk; 1/4 cup (60ml) vegetable oil; 1 cup (90g) rolled oats; 1/2 teaspoon ground nutmeg; 2 tablespoon honey

Ingredients

1 3/4 cup (280g) wholemeal self-raising flour

3/4 cup (165g) firmly packed brown sugar

1 cup mashed banana

1 egg, beaten lightly

1 cup (250ml) buttermilk

1/4 cup (60ml) vegetable oil

1 cup (90g) rolled oats

1/2 teaspoon ground nutmeg

2 tablespoon honey

Method

1.Preheat oven to 200°C/180°C fan-forced. Grease 12-hole (¹/³-cup/80ml) muffin pan.

2.To make crunchy oat topping; blend or process oats until coarsely chopped. Combine oats with nutmeg and honey in small bowl.

3.Sift flour and sugar into large bowl; stir in banana, egg, buttermilk and oil. Divide mixture among pan holes; sprinkle with topping.

4.Bake muffins about 20 minutes. Stand in pan 5 minutes; turn onto wire rack to cool

You need approximately two large (460g) overripe bananas for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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