Honeycomb banana muffins

• 
  100g (1/2 cup) caster sugar
• 2 x 50g Nestle Violet Crumble bars, coarsely chopped
• 90g butter, melted
• 2 eggs, lightly whisked
• 80ml (1/3 cup) buttermilk
• 60ml (1/4 cup) honey
• 2/3 cup mashed ripe banana (see note)

Icing

• 150g (1 cup) icing sugar mixture
• 50g butter, at room temperature
• 2 teaspoons honey
• 1 tablespoon milk

1. Step 1
   Preheat oven to 200°C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases.
2. 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.
3. 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.
4. 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.
5. Step 5
   Spread the icing over the muffins. Top with the remaining Violet Crumble to serve.