Hi, I hope you have had a good week. I can’t believe Friday has come around so quickly and today I am sharing some scrumptious Banana and coconut Muffins.
These muffins are really easy to make and don’t take long either. The topping: 1 tablespoon desiccated coconut and 1 tablespoon demerara sugar is optional but it does a a lovely crunch to the top once cooked.
Keep you eye on the muffins when 20 minutes are up and check to see how they are doing, you want them to be a lovely golden colour.
These Banana and Coconut Muffins are lovely and moist and have a very light texture. They can easily be eaten as a snack or for breakfast… well whenever you really feel like it 🙂
I hope you have a lovely weekend and that you will have lovely weather. I have been able to sit outside for the last few days as the weather has been too lovely to stay indoors.
I hope you enjoy xx
Banana and Coconut Muffins
Ingredients
- 200 g self-raising flour
- 200 g caster sugar
- 1 teaspoon baking powder
- 100 g butter softened
- 2 eggs
- 60 ml milk
- 1 teaspoon vanilla essence
- 50 g walnuts roughly chopped
- 50 g granola
- 40 g desiccated coconut + 1 tablespoon
- 2 large ripe bananas roughly mashed
- 1 tablespoon demerara sugar
Instructions
- Preheat the oven to 180°C and place 18 muffin liners in the muffin tin.
- In a mixing bowl add the self-raising flour, caster sugar, baking powder and softened butter and mix until all the butter has been combined.
- Add the eggs, milk and vanilla essence and mix for about 2 minutes or until the ingredients are well blended.
- Fold through the walnuts, granola and desiccated coconut and finally the roughly mashed banana.
- Divide the mixture between the 18 muffin cases. Mix a tablespoon of desiccated coconut and 1 tablespoon of demerara sugar and sprinkle on top of the uncooked muffins.
- Place in the oven and cook for 20 - 25 minutes, you can check to see if they are cooked by placing a fine skewer inserted in the centre, they will be cooked if it comes out clean.
- Remove from the oven, leave to cool for a few minutes and then remove from the tin and place on a cooling rack to cool.
(This recipe was inspired and adapted from http://www.spoonfulofflavor.com/2013/08/19/banana-coconut-crunch-muffins/)
