chocolate, banana and coconut muffins

  • 2½ cups (375g) self-raising (self-rising) flour 
  • ½ cup (40g) desiccated coconut 
  • 1 cup (175g) brown sugar 
  • ¼ cup (25g) Dutch cocoa 
  • 2 eggs, lightly beaten 
  • 2 teaspoons vanilla extract 
  • ½ cup (125ml) coconut milk 
  • ½ cup (125ml) vegetable oil 
  • 2 cups (500g) mashed banana 
  • 200g dark chocolate, chopped 
  • icing sugar, for dusting
  1. Preheat oven to 180°C (350°F). Place the flour, coconut, sugar and cocoa in a large bowl and mix to combine. 
  2. Add the egg, vanilla, coconut milk, oil, banana and chocolate, and, using a butter knife, mix until just combined. Spoon into 12 x ½-cup-capacity (125ml) well-greased muffin tins. 
  3. Cook for 25 minutes or until cooked when tested with a skewer. Set aside to cool for 2 minutes in the tins before transferring to a wire rack to cool completely. Dust with icing sugar to serve. Makes 12. 
RATE THIS RECIPE:
Reader ratings (4.05) 43211
Ilka Howell

These muffins are amazing.  Great way to use up a lot of over ripe bananas. Have made several times now, always moist and always a hit. Have made with cows milk instead of coconut milk when had none on hand and still worked well.

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