Step 1

Preheat oven to 200°C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases.

Step 2

Combine the flour and sugar in a large bowl. Stir in three-quarters of the Violet Crumble. Make a well in the centre. Add the butter, egg, buttermilk, honey and banana, and stir until just combined.

Step 3

Divide the mixture among the lined pans. Bake in oven for 20 minutes or until golden and a skewer inserted into the centres comes out clean. Set aside in the pans for 5 minutes to cool slightly before transferring to a wire rack to cool completely.

Step 4

To make the icing, use an electric beater to beat the icing sugar, butter, honey and milk in a small bowl until pale and creamy.

Step 5

Spread the icing over the muffins. Top with the remaining Violet Crumble to serve.