Banana and coconut, a match made in heaven. These muffins attest to that.
I do like a good muffin and the combination of banana and coconut was just crying out to satisfy my craving.
As with all muffins these coconut and banana ones are very simple to make, taking little time and rewarding the baker with such a tasty treat.
The recipe is very simple and can be varied, so although I used shredded coconut for mine desiccated coconut would work just as well. Similarly the ground cinnamon can be omitted for those who don’t wish to have that flavour in these muffins. I also used some chopped hazelnuts on the top of mine, for some additional texture and flavour but that is a personal preference too.
These muffins can be made from start to finish in less than an hour so they are perfect to make at short notice if required.
Mine turned out very well indeed, so moist and full of flavour that I ate rather more than I should have.
Almost any muffin is worth eating, but those such as Raspberry Muffins make doing so much more enjoyable.
- 225g(1 1/2 cups ) plain flour
- 113g(1/2 cup) unsalted butter, melted and cooled
- 2 medium eggs(large in USA)
- 150g(3/4 cup) caster sugar
- 300g(1 1/2 cups) mashed ripe bananas
- 75g(1/2 cup) shredded coconut(or the equivalent in desiccated)
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp baking soda
- 2 tbsp chopped hazelnuts, for sprinkling.
Method:
- Preheat the oven to 180C/160C fan/ 350F
- Line a muffin tin with paper cases, or grease the tin.
- Place the flour, salt, baking powder, baking soda and cinnamon into a large bowl and stir to combine.
- Add the coconut and stir again.
- In a large bowl place the eggs and whisk them a little.
- Add the melted butter and and the sugar whisk to combine.
- Add the mashed banana and mix to combine.
- Pour the dry ingredients onto the top of the wet and fold in until just combined. Do not over-mix, it just needs to be combined.
- Spoon the mixture, divided evenly, into the muffin cases.
- Sprinkle the hazelnuts on the top.
- Bake in the oven for 20 to 25 minutes until the muffins have risen and are springy to the touch. A skewer poked into the centre should come out clean.
- Remove from the oven and transfer to a wire rack to cook completely.