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Tuesday, 28 May 2013

Banana and Coconut Muffins

I came across this recipe while looking for something to do with over ripe bananas (apart from making banana loaf cake).  I liked the sound of coconut and banana together, very tropical, and was almost tempted to add in some pineapple since I had some in the fridge, but decided to stop myself as I thought this may be Caribbean overload.  

Currently I am on a strict healthy eating, ummmm, diet, therefore breakfast usually consists of a measured amount of cornflakes and milk...its getting boring!  I thought maybe something different would help me stay on track.  Adding up all the calories comes to roughly 245 each, which is a lot for breakfast as my cornflakes and milk are only 175.  But I think I can cope with the extra cals as long as these are yummy!  Since 12 would be far too many for just little me to eat I have decided to freeze 6 of them, hopefully they will keep well.  Will update this blog post once I see what happens in a week or two.

The recipe was found in a Sainsbury's Magazine, makes 12 large cakes, and for once does not require my whole collection of gadgets (although I was tempted to use them anyway since I am a gadget-holic)

These muffins are amazing warm from the oven.  They are light, yet filling and very moist with the extra chunk of banana on top.  A definite breakfast or any time of the day fix. 



Banana and Coconut Muffins
by Sarah Alcock (via Sainsbury Magazine online)

Makes 12 large muffins

250g plain flour
1 tbsp baking powder
1/2 tsp ground nutmeg
100g caster sugar
75g desiccated coconut
4 small bananas (weighing 450g with skin on)
175ml milk
1 medium egg (I used one large instead)
100g butter, melted
1 tsp vanilla extract


Preheat the oven to 200C (180C fan).  Line a muffin tray with 12 paper cases.

Sift flour, baking powder, nutmeg and a pinch salt in to a large bowl.  Stir in the sugar and 50g of the coconut.  Make a well in the middle.



Peel and mash up 3 of the bananas, put in a small bowl.  Peel the final banana and slice in to 12 equal pieces.  Put to one side with the remaining coconut (25g)



Whisk together the egg, milk, melted butter and vanilla extract.  Pour in to the flour mixture along with the mashed banana.  Stir until just combined - don't over mix, lumpy is good. 


 

Using an ice cream scoop divide the mixture between the 12 cases.  Place one piece of banana on each muffin and sprinkle over the remaining coconut.

        


Bake for 20-25 minutes until well risen and golden brown.  Test with a skewer, it should come out clean.  

Allow to cool for 5 minutes.  

Enjoy.