chocolate, banana and coconut muffins

  • 2½ cups (375g) self-raising (self-rising) flour 
  • ½ cup (40g) desiccated coconut
  • 1 cup (175g) light brown sugar
  • ¼ cup (25g) cocoa powder
  • 2 eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • ½ cup (125ml) coconut milk
  • ½ cup (125ml) vegetable oil
  • 2 cups (520g) mashed banana (about 6 bananas)
  • 200g dark chocolate, chopped
  • icing (confectioner’s) sugar, for dusting
  1. Preheat oven to 180°C (350°F). Line 12 x ½-cup-capacity (125ml) muffin tins with paper cases. Place the flour, coconut, sugar and cocoa in a large bowl and mix to combine. Add the egg, vanilla, coconut milk, oil, banana and chocolate and, using a butter knife, mix until just combined. 
  2. Spoon the mixture into the tins and bake for 25 minutes or until cooked when tested with a skewer. Allow to cool in the tins for 2 minutes before transferring onto wire racks to cool completely. Dust with icing sugar to serve. Makes 12
RATE THIS RECIPE:
Reader ratings (4.11) 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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