Pecan Banana Muffins

• 1/2 cup caster sugar
• 90g soft butter
• 2 eggs, lightly whisked
• 3/4 cup self-raising flour
• 1/4 cup plain flour
• 1 tsp bi-carb or baking soda
• 3/4 cup desiccated coconut
• 1/4 cup milk
• 1 cup mashed over-riped bananas
• 2/3 cup pecan nuts

Topping:

• 1/4 cup chopped pecans
• 1 tbsp cater sugar
• 1 tbsp butter

1. Cream the butter and sugar until light and fluffy, then mix in the eggs.
2. On a separate bowl, mix the sifted flours, bicarb and coconut until well combined.
3. Blend the pecans and banana with the milk until the pecans are crushed.
4. Add all three mixtures together, mix and spoon the mixture into greased patty pans.
5. To make the topping, melt a tablespoon of butter and mix with a tablespoon of sugar and ¼ cup of chopped pecans.
6. Sprinkle on top of each muffin and set to “Air Fry” at 160°C for 18 minutes.
7. Test with a skewer to see if the muffins are cooked all the way through.

Tip: If you would prefer a loaf, bake at 150°C for 50 minutes.