Banana coconut muffins

2 December 2012

Banana coconut muffins 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
    1 egg
    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.