Created by ImPat on July 26, 2021
Step 1: Preheat the oven to 190°C.
Step 2: Line 12-hole 80 ml (1/3 cup) muffin tin with paper cases.
Step 3: Sift both the flours, baking powder and cinnamon together into a large mixing bowl, returning any husks to the bowl and stir in the sugar, coconut and pecans, breaking up any lumps of sugar.
Step 4: Use a fork to whisk together the buttermilk, oil, eggs and vanilla in a bowl or jug. Peel and mash the bananas and then stir into the buttermilk mixture and add to the flour mixture and use a spatula or large metal spoon to fold together until just combined (be careful not to overmix).
Step 5: Spoon the mixture into the paper cases, dividing evenly and bake for 20-25 minutes or until the muffins are golden and cooked when tested with a skewer.
Step 6: Meanwhile, to make the lemon glaze, place the icing sugar and lemon juice in a bowl and mix until smooth, cover and set aside while the muffins finish baking.
Step 7: Remove the muffins from the oven and stand for a few minutes in the tin before transferring to a wire rack and drizzle a little of the lemon glaze over each warm muffin and serve warm or at room temperature.
Step 8: NOTE - These muffins will keep in an airtight container at room temperature for up to 1 day.