I had ripe bananas, and left over coconut shavings so bada bing, bada boom and we have muffins. I would have made a full loaf, but I decided on muffins because they are cute, easy to eat and better to share with people.
Banana and Coconut Muffins (makes 12)
3 Small to medium bananas
80g Olive Oil
50ml Milk
2 Eggs
140g Wholewheat Flour (regular flour is fine too)
140g Caster Sugar
50g Coconut (desiccated or shaving)
1 tsp Baking powder
0.5 tsp Bicarbonate of Soda
Directions:
Preheat oven to 180° C (fan). Mix wet ingredients together. Add sugar to wet mixture and mix to let it dissolve a bit. Add dry ingredients to the wet mixture and mix but not to much, but enough to just mix everything well.
Line muffin pan with muffin paper/liner. Bake for 30 minutes, or until the skewer is dry when you poke the muffins.
Let the muffins cool down then serve.
I wouldn't add any topping. There is enough sugar and oil in the recipe to add more. These are beautiful with milk.
Enjoy!
Tanya.
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