Surprise Banana Muffins


Banana Muffins:

150 g butter
1 cup caster sugar
2 cups plain flour
2 eggs, beaten
2 or 3 bananas, mashed
1 tsp bicarbonate of soda (sifted)
1 tsp baking powder (sifted)
2 Tbs of milk

Apple & Strawberry Compote:

495 g Granny Smith apples, peeled, cored and chopped
2 Tbs water
500 g strawberries, washed and hulled.
2 Tbs icing sugar
1 tsp vanilla extract
1 Tbs lemon juice

Apple & Strawberry Buttercream:

2 Tbs of apple and strawberry compote
3-5 drops of red gel food colouring
250 g unsalted butter, softened
3 cups of icing sugar
2 Tbs of milk
1 tsp vanilla essence


Banana Muffin:

Preheat oven to 180C or 160C fan forced.

Beat the butter and sugar with the paddle attachment of a stand mixer.

Beat in eggs.

Gradually add the flour until combined well.

Add the mashed bananas and combine well.

Add 1 tablespoon of milk. Add sifted ingredients of baking powder and bicarbonate of soda and mix well. Add the last tablespoon of milk and combine well. The mixture should be dense, but a nice pale colour as you want to be able to spoon the mixture, not pour.

Place the mixture into a lined muffin tray and place into the oven to bake for 20 – 25 minutes.

When cooked, leave on a wire rack to cool.

Apple & Strawberry Compote:

Combine the green apples and water in a saucepan over medium heat. Cover and cook, while stirring often, for about 8 minutes or until apples are soft.

Set aside to cool slightly, then blend to a puree.

Add strawberries, icing sugar and vanilla to the apple puree. Cover and cook, while stirring often, for about 10 - 15 minutes or until the strawberries have almost broken down. Puree the mixture until smooth.

Transfer to a bowl, add lemon juice and stir, then cover with plastic wrap and store in the fridge until needed.

Apple & Strawberry Buttercream:

Place butter into the bowl of a standing mixer with a paddle attachment and pale.

Add half of the icing sugar gradually, then add the milk. Add the rest of the icing sugar. Add in two tablespoons of apple and strawberry compote as well as the red gel food colouring (until desired colour).

Pale mixture for 10 - 15 minutes, this creates a smooth, light and fluffy buttercream. During this time, add one teaspoon of vanilla essence.


Once the muffins are cool, use an apple corer to core out the middle of the muffin – make sure you don’t go all the way through. Keep what you core out of the muffin and cut off what was the top of the muffin – this is so you can place it back on top so the compote middle isn’t so obvious.

Once cored, pipe in the apple and strawberry compote.

Place the muffin top back on top of the compote so it looks like a non-cored muffin.

Pipe the buttercream on top.


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