1 cup wholemeal self-raising flour
¾ cup self-raising flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ cup unsalted macadamias, finely chopped
¼ cup raw sugar
½ cup desiccated coconut
1 cup banana, mashed
⅓ cup honey
¼ cup macadamia oil
2 eggs, lightly whisked
⅓ cup plain yoghurt
2 tablespoons macadamias, roasted, finely chopped
Preheat oven to 200°C fan forced. Line a 12-hole 1/3 cup capacity muffin pan with paper cases.
Sift flours, baking powder and cinnamon into a bowl. Stir in macadamias, sugar and desiccated coconut. Make a well in the centre.
Whisk banana, ¼ cup honey, oil, eggs and yoghurt in a jug. Pour into well and gently fold until just combined. Three-quarter fill muffin holes with mixture. Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes in pan then turn onto a wire rack.
Heat remaining honey in microwave on HIGH for 20 seconds. Brush tops of warm muffins with warm honey. Sprinkle with the roasted macadamias.
