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

• Cream the butter and sugar until light and fluffy, then mix in the eggs
• On a separate bowl, mix the sifted flours, bicarb and coconut until well combined
• Blend the pecans and banana with the milk until the pecans are crushed
• Add all three mixtures together, mix and spoon the mixture into greased patty pans
• To make the topping, melt a tablespoon of butter and mix with a tablespoon of sugar and ¼ cup of chopped pecans
• Sprinkle on top of each muffin and set to “Air Fry” at 160 ̊C for 18 minutes
• 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