22. Banana Coconut Muffins

Now I’m studying at Le Cordon Bleu, I don’t get an awful lot of time to bake just for fun, rather than practicing for exams. So I wanted to make something new for you guys, but something pretty easy. Muffins are definitely easy! I put a question out on my instagram story a few days ago and got some great ideas of what to make over the next few weeks, but I decided to start with my friend Beth’s suggestion “something with bananas”. Easy enough!

I have done banana and chocolate chip muffins on the blog before, so I decided to change it us and use coconut for something different. I’ve not used coconut much before to be honest, but I’m kinda enjoying coconut milk these days (Lactose intolerance life, wooooo), so thought I’d give it a go in my baking. These turned out pretty small as I made them in cupcake size rather than muffin, mostly because I wasn’t thinking, and partially because that’s what I had to hand. Either way, no matter the size, these turned out very tasty!

Makes 12 cupcake sized muffins

Ingredients

• 200g (7oz) flour

• 1 tbsp baking powder

• 1 tsp cinnamon

• 70g (2.5oz) butter, melted

• 80g (2.8oz) demerara sugar (plus extra to sprinkle on top)

• 125ml coconut milk or normal milk

• 75g desiccated coconut

• 1 egg, beaten

• 2 medium bananas, mashed

Method

1. Preheat the oven to 180C.

2. In a bowl combine the flour, baking powder, sugar, desiccated coconut and cinnamon.

3. Make a well in the middle and pour in the milk, melted butter and egg. Fold these in to the dry ingredients until well combined.

4. Add in the mashed banana (you want it mashed as well as possible!) until well mixed in.

5. Divide the mix into a lined cupcake or muffin tray and sprinkle some demerara sugar on top of each one.

6. Bake for 25-30 minutes until risen and golden.

7. Allow to cool a little before eating!