Warm sticky banana muffins are a great snack for kids and adults and so easy to make and pop into a picnic bag or lunchbox.
- Preheat the oven to 180C/160C fan forced. Place an oven rack in the middle of the oven, to give the muffins plenty of air around them as they cook. Line twelve 125ml (1⁄2-cup) muffin pans with paper cases.
- Combine flour, sugar, baking powder, bicarb, salt and cinnamon in a large bowl. Use a small sharp knife to split the vanilla bean in half and scrape the seeds into the flour mixture. Discard bean.
- Combine the mashed banana, egg, butter and milk in a jug. Pour into the flour mixture, using a large metal spoon to gently fold together until just combined. Do not over-mix.
- Spoon batter among the prepared pans. Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Transfer the muffins to a wire rack to cool completely.
- For the topping, line a baking tray with baking paper. Combine the pine nuts, coconut, syrup and sea salt in a bowl. Spread onto prepared tray. Bake for 15-20 minutes or until golden and crisp. Cool completely.
- To serve, spoon a small dollop of double cream onto each muffin. Top cream with the sliced banana, sprinkle with sticky pine nut topping and dust with cinnamon.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set