Coconut Banana Muffins

I wanted to eat banana muffins without too much sugar. The muffins are nice with a pleasant banana aroma. They are best eaten same day of baking. Enjoy the week!

Sift or whisk the flour, baking powder, nutmeg and salt into a mixing bowl.

Stir in the sugar and coconut. Make a well in the centre.

In a separate bowl, whisk together the egg, buttermilk, melted butter and vanilla extract.

Pour into the well, add the mashed bananas

and stir together until just mixed. Do not over-mix the batter.

Spoon the mixture evenly into the prepared paper cases. top with 2 banana slices and sprinkle with the extra sugar and coconut.

Bake  25-30 minutes until well-risen and golden brown, and a skewer inserted into the centre comes away clean. Leave to cool for 5 minutes then transfer to a cooling rack and serve warm.

Coconut Banana Muffins

Preparation time: 10 minutes; Baking time: 25-30 minutes; Makes: 12 muffins

Ingredients

  • 250g (2 cups, 9oz) all purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon ground or freshly grated nutmeg
  • ¼ teaspoon salt
  • 100g (½ cup) caster sugar or fine granulated sugar
  • 50g (½ cup) desiccated coconut
  • 2 large over-ripe bananas, mashed (1 cup mashed)
  • 1 large egg
  • 180ml (¾ cup) buttermilk
  • 100g (1 stick, 7 tablespoons) unsalted butter, melted
  • 1 teaspoon vanilla extract (essence)

For Topping

  • 1 extra banana moon-sliced
  • ¼ cup turbinado sugar (or coarse grained sugar)
  • ¼ cup extra, desiccated coconut

Instructions

  1. Preheat the oven to 360ºF (180°C), convection; 375ºF (190ºC) regular oven. Line a 12-hole muffin pan with paper cases. Sift or whisk the flour, baking powder, nutmeg and salt into a mixing bowl. Stir in the sugar and coconut. Make a well in the centre.
  2. In a separate bowl, whisk together the egg, buttermilk, melted butter and vanilla extract. Pour into the well, add the mashed bananas and stir together until just mixed. Do not over-mix the batter.
  3. Spoon the mixture evenly into the prepared paper cases. top with 2 banana slices and sprinkle with the extra sugar and coconut. Bake 25-30 minutes until well-risen and golden brown, and a skewer inserted into the centre comes away clean. Leave to cool for 5 minutes then transfer to a cooling rack and serve warm.
  4. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.

Points to Note

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked muffins 360ºF (180ºC) convection for 30 minutes.

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myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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