Ingredients

The following ingredients have 12 Servings
  • 2 cups of wholemeal flour
  • 1 tsp of ground cinnamon
  • 1/4 tsp of ground nutmeg
  • 1/2 tsp of ground ginger
  • 1 egg (beaten)
  • 2/3 cup of brown rice syrup
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of baking soda
  • 100 ml of vegetable oil
  • 1 cup of buttermilk
  • 3 bananas (mashed)
  • ANZAC CRUMBLE TOPPING
  • 1/3 cup of plain flour
  • 2 tbs of brown rice syrup
  • 1/3 cup of rolled oats
  • 1/4 desiccated coconut
  • 30 g of butter (melted)

Instruction

  • Preheat the oven to 190 degrees celsius (375 Fahrenheit) and line a muffin tin with liners.
  • Start by making the crumble mixture. In a small bowl combine the flour, brown rice syrup, oats, coconut and melted butter. Stir to combine and set aside while you make the muffins.
  • Combine the flour, baking soda, baking powder, cinnamon, nutmeg and ginger in a bowl and whisk to combine.
  • In a large jug combine the egg, buttermilk, oil and brown rice syrup and whisk to combine. Add to the flour, along with the mashed bananas and mix until just combined.
  • Divide the mixture between the prepared muffin liners, filling them until almost full. Sprinkle the top with the ANZAC topping and bake for 20 minutes or until lightly golden brown.