Recipe, photography and introduction by Harriet Davidson
1 cup flour
1 1/2 cups unprocessed wheat bran
1/4 cup white sugar
1 tsp baking powder
1 tbsp golden syrup
1 tbsp tahini
1/3 cup chopped dates
1 egg, lightly whisked
1 cup milk
1 tsp baking soda
2 large ripe bananas
1/3 cup chopped walnuts, plus extra for topping
1/2 cup chopped walnuts
2 tbsp brown sugar
1 tsp sea salt flakes
Preheat oven to 180C degrees and grease muffin tin.
Combine flour, bran, sugar and baking powder in large mixing bowl. Stir to combine and set aside.
In a heavy bottomed saucepan, melt butter and golden syrup together, stirring, before adding in tahini and chopped dates. Let cool before adding in lightly whisked egg.
Dissolve baking soda in milk, add in banana then add to butter and syrup mixture. Add wet mix into large bowl with dry ingredients until just combined, being careful not to overmix.
In a small bowl, combine topping ingredients. Spoon muffin mixture into prepared muffin tin and top each with walnut, sugar topping mixture.
Place in oven for 15-20 minutes, or until muffins are golden and a skewer comes out clean when tested.
Store and transport in Large Styleware bowl.