Overly moist and fluffy banana muffins with a crunchy caramel topping. There’s no better combination!
If you’ve never heard of the Australian Women’s Weekly, then I’d suggest you either purchase one of their cookbooks, or take a look around their website. Like, now. Each and every single one of their recipes is triple tested, meaning you’re almost guaranteed a successful recipe every time.
I honestly can’t remember a time when an AWW recipe has let me down. Their recipes have always turned out excellently and they use simple ingredients, meaning you don’t have to go out and purchase special items for a recipe.
I have love/hate relationships with other cookbooks or series of cookbooks. Like Margaret Fulton and her baking cookbooks. One recipe may turn out well when followed exactly, yet with other recipes I need to more than triple the amount of butter or water to get the right consistency. It’s rather a hit and miss with her.
However, every single cookbook I've laid eyes on and every single recipe I've made from the AWW has exceeded my expectations. And these banana caramel muffins are no exception.
The muffin is moist and very, very light and fluffy. The caramel topping is crunchy and the coconut flavor complements the banana quite well. These are perfect for breakfast or as an in-between-meals snack. Best eaten on the day they’re made; however, if stored in an airtight container, they’ll last for a few days (though the topping may not retain its crunchiness).
Banana Caramel Muffins
Butterandjamblog.com (adapted from the Australian Women’s Weekly)
2 cups self raising flour
1/3 cup plain flour
½ tsp bicarb soda
½ dark brown sugar
¼ cup golden syrup
2/3 cup mashed banana (about 2 small overripe bananas)
2 eggs, beaten
1 cup buttermilk
1/3 cup vegetable oil
1 tbsp golden syrup
2/3 cup desiccated coconut (flaked or shredded also work)
Preheat oven to 180C and grease a 12-hole muffin pan.
Make coconut topping by melting the butter in a small saucepan over medium heat. Add golden syrup and coconut and stir constantly until coconut is browned lightly. Set aside.
Sift dry ingredients into a large bowl. Stir in the golden syrup and banana, then egg, buttermilk and oil.
Divide mixture among holes of prepared pan; sprinkle with coconut topping. Bake for 20 minutes or until a skewer inserted comes out clean. Watch closely and do not overbake.
Note: I wasn’t paid or reimbursed in any way to say this. AWW simply are the best!