banana and coconut muffins

  • 3 cups (780g) roughly mashed banana (about 8 bananas)
  • 1¼ cups (100g) shredded coconut
  • 1 x quantity base muffin mixture (see recipe link under method)
  • 1 tablespoon raw caster (superfine) sugar
  1. Preheat oven to 180°C (350°F). Line 12 x ½-cup-capacity (125ml) muffin tins with paper cases and set aside.
  2. Add the banana and ¾ cup (60g) of the coconut to the muffin mixture and fold until just combined. Divide the mixture between the prepared tins. 
  3. Place the sugar and the remaining coconut in a small bowl and mix to combine. Sprinkle the muffins with the coconut sugar and bake for 25–30 minutes or until cooked when tested with a skewer.
  4. Transfer to a wire rack to cool. Makes 12
CLICK HERE FOR BASE MUFFIN MIX RECIPE 

TIPS + TRICKS
+ Sprinkling muffins with sugar before they’re baked gives them a crunchy golden crust.

+ Muffins freeze well – once cool, wrap them in plastic wrap and freeze. Thaw for lunchboxes or easy afternoon tea.

Photography: William Meppem

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