Makes: 6 muffins | Preparation Time: 10 minutes | Baking Time: 25-30 minutes
A quick recipe for banana muffins, naturally moist and sweet from the ripe bananas, with shredded coconut flakes for texture. Great for breakfast and snacks.
Ingredients:
- 2 cups ( 240 g) all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup (100g) sugar
- 3/4 cup (50g) sweetened, shredded coconut + plus more for the topping
- 4 large ripe bananas
- 3/4 cup (180 ml) milk
- 1 large egg, beaten
- 1/2 cup butter (113 g) melted
- 1 tsp vanilla extract
Preparation:
Preheat oven to 375° F / 190° C. Butter and flour the muffin tin thoroughly. Sift flour, baking powder, cinnamon, salt into a large mixing bowl. Stir in the sugar and the coconut flakes. Set aside.
Mash 3 1/2 bananas in a bowl. Save 1/2 banana for decor. Whisk milk, egg, melted butter and vanilla in a small bowl. Add liquid ingredients to the dry ones. Add the mashed bananas and stir just until mixed. Do not over-mix the batter. Spoon mix into the muffin tin. Add a banana slice on top and sprinkle with some shredded coconut.
Bake for 25-30 minutes until well risen and golden brown on top. Insert a skewer in the center to check for doneness. It should come out clean with a few crumbs attached. Allow to cool for 5-10 minutes before serving.
