Elevate your muffins with a salty nutty topping! You can make the streusel ahead of time and keep in the fridge until needed. This recipe is adapted from Sweet Sugar Sultry Spice by Malika Ameen (Roost Books, 2016).

Makes 18 muffins
For streusel:
2 tbsp sesame seeds (I prefer unhulled)
3/4 flour
1/2 c brown sugar
1 1/2 tsp sea salt
6 tbsp butter, melted
1/2 c roasted nuts of choice (I used cashews as they were on hand but macadamias or pecans would be excellent)

For batter:
1 3/4 c flour
1 c sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 c cocoa powder
pinch sea salt
2-3 medium ripe bananas
3 eggs
1/2 c olive oil
200g dark chocolate, roughly chopped

Preheat oven to 180C. Line 2 muffins trays with paper cases.
In a small frying pan over low heat, toast the sesame seeds. Put in a small bowl with the flour, sugar, salt, melted butter and chopped nuts. Mix well and refrigerate.
In a large bowl mix the flour, sugar, baking soda, baking powder, cocoa and salt. Mash the bananas with a fork on a plate and measure out 1 1/4 cups. In a medium bowl whisk the bananas, eggs and olive oil. Pour into the flour mixture and mix until just combined. Fold in chopped chocolate.
Scoop 1/3 c of batter into each muffin case. Top with 1 heaping tablespoon of streusel, then divide any leftover streusel evenly among the muffins.
Bake for 15-18 min until cooked through. Let cool completely in the tins before serving.