Banana coconut muffins2 December 2012
This recipe is a good candidate for veganisation: I haven’t tried it, but I think that you could easily replace the egg with a little extra banana. If however you are not a vegan, try serving these muffins with rashers of streaky bacon. (This I have tried!) Toasting the coconut is optional.
- For twelve muffins:
1 cup desiccated coconut, plus extra for sprinkling on top
1½ cups flour
½ cup brown or palm sugar
4 tsp baking powder
1 cup mashed banana (3 medium bananas)
400 ml coconut milk
1 tsp vanilla essence
Butter or neutral oil, for toasting coconut and greasing tins
- Preheat the oven to 180°C. Toast the coconut in some butter or oil, over a low heat, until golden brown. Mix the coconut with all the other ingredients. Pour the batter into greased muffin tins, and sprinkle over a little extra coconut. Bake for 30–40 minutes.