Makes 16 regular size muffins or 30 mini muffins
My name is Sam and I am love all things ANZAC. Just type ANZAC into the bloggy search bar and you’ll see how much. Every year I try to come up with something even more ANZAC-delicious than the last, which is a pretty tough call, seeing as the humble ANZAC biscuit is deliciously perfect in it’s own right. This year I was determined to make an ANZAC muffin but the ripe banana muscled in on the action resulting in a light and fluffy muffin and don’t get me started on that ANZAC crumble, it’s just the tops!
Ingredients
FOR THE TOPPING
45g rolled oats
3 tablespoons dessicated coconut
3 tablespoons plain flour
4 tablespoons brown sugar
45g butter, at room temperature
FOR THE MUFFINS
225g plain flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
115g caster sugar
1 large egg
1/3 cup (80g) vegetable oil
3 tablespoons golden syrup
3/4 cup (180g) milk, at room temperature
1 ripe banana
70g chocolate chips (white or milk)
How to – Traditional
- Preheat oven to 180C /160C fan-forced. Grease or line (mini) muffin trays with paper cases.
- Make the crumble topping first. Put the oats, coconut, sugar and flour into a mixing bowl and combine with your hand. Cut the butter into small pieces and rub in into the dry ingredients with your fingertips until it resembles coarse breadcrumbs. Gently squeeze the mixture together until it forms pea-like clumps. Set aside.
- For the base, mix the flour, baking powder, bicarb and sugar in a large bowl and mix well with a wooden spoon.
- In a separate bowl, mash the banana. Add the eggs, oil, syrup and milk and mix with a fork until just combined.
- Add the chocolate chips and mix the dry and wet ingredients together, stirring gently. Remember that when it comes to muffin batter, the lumpier the better!
- Drop 2 heaped tablespoons of mixture into the prepared muffin cases. If you’re making mini muffins, 1 heaped tablespoon will suffice.
- Cover the muffins with the crumble topping, dividing it equally between all the muffins, gently pressing the crumble down on each.
- Bake for 15 – 20 minutes until golden. They should feel just firm when pressed in the centre.
- Allow to cool in tin for 5 minutes and then transfer to a wire rack.
- Eat warm or if you can wait long enough for them to cool down, enjoy at room temperature.
How to – Thermomix
- Preheat oven to 180C /160C fan-forced.Grease or line (mini) muffin trays with paper cases.
- Make the crumble topping first. Put the oats, coconut sugar and flour into TM bowl and mix for 5 seconds on speed 4. Cut the butter into small pieces, add to TM bowl and mix for 5 seconds on speed 6. Transfer mixture to a bowl and gently squeeze the mixture together until it forms pea-like clumps. Set aside.
- For the base, mix the flour, baking powder, bicarb and sugar in TM bowl for 5 seconds on speed 4. Set aside.
- Add the banana, eggs, oil, golden syrup and milk to TM bowl and mix for 5 seconds on speed 4.
- Add the dry ingredients to the wet ingredients into TM bowl. Add the chocolate chips. Mix for 5 seconds on speed 4, using the spatula to mix. Don’t over mix! Remember a lumpy mixture makes the best muffins!
- Drop 2 heaped tablespoons of mixture into the prepared muffin cases. If you’re making mini muffins, 1 heaped tablespoon will suffice.
- Cover the muffins with the crumble topping, dividing it equally between all the muffins, gently pressing the crumble down on each.
- Bake for 15 – 20 minutes until golden. They should feel just firm when pressed in the centre.
- Allow to cool in tin for 5 minutes and then transfer to a wire rack.
Other info
Prep Time: 5 – 10 minutes Cooking time: 15- 20 minutes
