The Great Australian Bake Off

Get a taste of the tropics with these hummingbird muffins.


  • Muffin

  • 700g self-raising cake flour

  • 700g raw caster sugar

  • 4 eggs

  • 250ml macadamia oil

  • 250ml olive oil

  • 2 tsp ground cinnamon

  • 6 very ripe medium bananas 

  • 800g crushed tinned pineapple

  • 100g walnuts

  • 1 tsp vanilla extract

  • Icing

  • 300g cream cheese

  • 600g icing sugar

  • 225g unsalted butter

  • 1 lemon

  • Decoration

  • One small sweet pineapple (with or without top)

  • 100g walnuts


  • Muffins:

  • 1.

    Preheat oven to 180°C and line 24 muffin tins with muffin wraps.

  • 2.

    Peel and mash the bananas, and drain the pineapple. Combine these in a large bowl, and then crack whole eggs into mixture. Add the oils and the vanilla extract.

  • 3.

    Chop the walnuts roughly and keep to the side.

  • 4.

    In a separate bowl, combine the flour, sugar and cinnamon.

  • 5.

    Pour the wet mixture into the dry mixture, and gently mix until they are combined.

  • 6.

    Gently mix through the chopped walnuts.

  • 7.

    Spoon into the muffin cases - as the mixture doesn’t rise very much, fill the cases to the line of the muffin tray.

  • 8.

    Place in oven for 25 minutes or until golden on the top.

  • Icing:

  • 1.

    Place the butter into the mixer and cream until pale and fluffy.

  • 2.

    Add the icing sugar, and mix until the frosting is not grainy (you can add warm water by the teaspoon to reduce graininess, if required).

  • 3.

    Once combined, add the cream cheese and mix.

  • 4.

    Mix in the lemon juice – adding more to taste.

  • 5.

    Place this mixture into a piping bag with a Wilton 2A piping tip attached.

  • Decoration:

  • 1.

    While muffins are baking and the frosting is mixing, slice 0.5cm thick slices of pineapple (roughly 5 of them) and place on a baking tray.

  • 2.

    Once the muffins have been removed from the oven, place these slices in for 5 minutes on each side, to gently warm them to reduce their acidity but keep their tartness.

  • 3.

    Cut these pineapple pieces into small shards.

  • To assemble:

  • 1.

    Pipe a very small amount of the cream cheese frosting onto the top of the muffin, place a pineapple shard and a walnut on each muffin.

Nutritional information

Nutritional analysis per serving (42 servings)

  • Energy 410kj
  • Fat Total 21g
  • Saturated Fat 6g
  • Protein 3g
  • Carbohydrate 54g
  • Sugar 37g
  • Sodium 34mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe has not been edited or tested by the Bake Off Food Department

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