Banana coconut muffins for a deliciously moist treat

Ingredients for Banana coconut muffins

• 150 g plain flour

• 5 ml baking powder

• 1 g salt

• 2 very ripe bananas, mashed

• 115 g unsalted butter, melted

• 135 g caster sugar

• 1 large egg

• 2.5 ml vanilla extract

• 75 g sweetened flaked coconut

• a muffin tin with 8 (120 ml) muffin cups, paper liners

How to make Banana coconut muffins

1. Position the oven rack in the middle and preheat the oven to 190°C (fan 170°C). Line the muffin cups with paper liners.

2. In a bowl, whisk together the flour, baking powder, and salt.

3. In a large bowl, whisk together the bananas, butter, sugar, egg, vanilla, and 120 ml of coconut until well combined.

4. Gently fold the flour mixture into the banana mixture until just moistened.

5. Divide the batter evenly among the lined muffin cups and sprinkle with the remaining 30 g of coconut.

6. Bake for 20–25 minutes, or until the muffins are puffed and golden.

7. Transfer the muffins to a wire rack to cool slightly before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.