Coconut Banana Muffins
Photo: Sophie's muffin
The great benefit of this recipe is that it requires no specialist ingredients at all. You can buy them all in a small grocers or supermarket.
If you buy bags of very ripe bananas cheaply such as at an Indian shop or market stall (such as Dudmans of Reading), this is a nicely low-cost recipe. I invented it for tasting at a school veggie workshop.
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Ingredients
- Dry ingredients* 2 cups flour
- 2/3 cup sugar
- 1 cup dessicated coconut
- 2 teasp baking powder
- Wet* 4 medium bananas (mashed or ideally blended)
- 1 cup soya milk
- 1/2 cup oil
- 1/4 cup orange juice
- 2 teasp vanilla essence
- Chopped* 1 medium banana
Method
- mix the dry ingredients together
- blend the wet ingredients together
- fold wet into dry
- fold in the chopped banana
- spoon into small muffin tins with muffin cases (or greased)
- bake at 180C for 15 mins
Notes
You could make it soya-free by using oat milk instead.
To me, all the best quick muffin recipes use US cups for measurements because they're so quick to measure out, and it was other such recipes that started me meddling with muffins. But don't worry if you don't have a US cup. Any medium to large mug will do.
About
Type
Timings
- Preparation: 10 minutes
- Cooking: 15 minutes
- Total: 25 minutes
Allergy details
Author
This recipe was reproduced with the kind permission of .
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