Banana and coconut muffins
Makes 12 | prep 15 mins | total time
- 250g plain flour
- 1 tbsp baking powder
- ½ tsp ground cinnamon or freshly grated nutmeg
- 100g caster sugar
- 75g desiccated coconut
- 4 small, really ripe bananas (450g skin-on weight)
- 175ml milk
- 1 medium egg, beaten
- 100g butter, melted
- 1 tsp vanilla extract
Best eaten on the day they're made; they can also be frozen.
- Preheat the oven to 200°C, fan 180°C, gas 6. Line a deep muffin tray with 12 paper muffin cases. Sift the flour, baking powder, cinnamon or nutmeg and a small pinch of salt into a mixing bowl. Stir in the sugar and 50g of the coconut. Make a well in the middle. Peel 3 of the bananas, slice into a small bowl and mash to a paste with a fork. Peel and thickly slice the other banana, slightly on the diagonal.
- Lightly whisk together the milk, egg, melted butter and vanilla extract. Pour into the middle of the dry ingredients, add the mashed bananas and stir together until just mixed. Don't over-mix the batter.
- With a spoon, divide the mixture among the paper cases and put a piece of the sliced banana on top of each. Sprinkle with the remaining coconut and bake for 20-25 minutes until well-risen and golden brown, and a skewer inserted into the centre comes away clean. Leave to cool for 5 minutes and serve warm.