These are delicious understated little beauties! I needed a quick sweet to take to a friend’s for late morning tea and I saw three very ripe bananas in the fruit bowl. I adapted a couple of recipes and ended up with a delicious macadamia nut banana muffin and then (because it’s a lovely summer day) I decided to decorate them in a fresh lemon icing.
Because not everyone wants American-style frosting all over their muffins at 11am, only half are covered this much with the tangy topping.
The recipes are so (!) simple and very adaptable and it makes a quick dozen treats. The muffins alone are wonderful without the icing, but they are extra special with the icing!
200g plain flour
1/2 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
3 very ripe bananas, mashed
150g caster sugar
75g butter, melted
handful of macadamia nuts, chopped
1. Preheat the oven to 180 C / Gas 4. Place 12 paper baking cases in a muffin tin.
2. Sift together the flour, baking powder, bicarbonate of soda and salt; set aside.
3. Combine mashed bananas, sugar, egg and melted butter in a large bowl. Add nuts. Fold in flour mixture, and mix until smooth.
4. Spoon evenly into baking cases in muffin tin.
5. Bake in preheated oven for 25 to 30 minutes or until muffins spring back when lightly tapped.
1 cup powdered sugar
1 tbsp unsalted butter, softened
1 tbsp fresh lemon juice
1 tsp lemon zest, strips, or more to taste
1 tsp vanilla extract
Combine icing ingredients in a medium bowl; beat with an electric mixer until creamy, about 1 to 2 minutes. Ice cooled muffins; cover and refrigerate any uneaten muffins.