Hummingbird muffins
- Serves Makes 12
- Prep time: 10 mins | Cooking time: 20 mins
This recipe creates deliciously moist banana muffins that freeze well – perfect for last minute lunchbox additions!
Recipe by: Edmonds
Ingredients
Muffins:
3 cups Edmonds Banana Cake Baking Mix
2 ripe mashed bananas
2 eggs (size 7)
2 Tbsp canola oil
¼ cup cold water
½ cup desiccated coconut
½ cup very well-drained crushed pineapple
Streusel:
¼ cup chopped nuts
1 tsp cinnamon
1 Tbsp brown sugar
Method
Preheat oven to 180°C (or 160°C fan bake).
Place the muffin ingredients into the bowl of an electric mixer. Beat on low speed for one minute.
Turn off machine and scrape down the bowl and mix on low speed for a further one minute.
Divide the mixture into a greased 12 hole muffin tin.
Combine all of the streusel ingredients in a small bowl, and scatter the streusel evenly on top of the muffins.
Bake for 20 minutes or until a skewer comes out cleanly.