Banana and coconut muffins
Makes: 12
Prep time: 15 minsTotal time: 
Recipe photograph by Jan Baldwin
Banana and coconut muffins
Makes: 12
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
254Kcal
Fat
12gr
Saturates
8gr
Carbs
34gr
Sugars
16gr
Fibre
3gr
Protein
4gr
Salt
0.5gr
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Ingredients
- 250g plain flour
- 1 tbsp baking powder
- ½ tsp ground cinnamon or freshly grated nutmeg
- 100g caster sugar
- 75g desiccated coconut
- 4 small, really ripe bananas (450g skin-on weight)
- 175ml milk
- 1 medium egg, beaten
- 100g butter, melted
- 1 tsp vanilla extract
Step by step
Get ahead
Best eaten on the day they're made; they can also be frozen.
- Preheat the oven to 200°C, fan 180°C, gas 6. Line a deep muffin tray with 12 paper muffin cases. Sift the flour, baking powder, cinnamon or nutmeg and a small pinch of salt into a mixing bowl. Stir in the sugar and 50g of the coconut. Make a well in the middle. Peel 3 of the bananas, slice into a small bowl and mash to a paste with a fork. Peel and thickly slice the other banana, slightly on the diagonal.
- Lightly whisk together the milk, egg, melted butter and vanilla extract. Pour into the middle of the dry ingredients, add the mashed bananas and stir together until just mixed. Don't over-mix the batter.
- With a spoon, divide the mixture among the paper cases and put a piece of the sliced banana on top of each. Sprinkle with the remaining coconut and bake for 20-25 minutes until well-risen and golden brown, and a skewer inserted into the centre comes away clean. Leave to cool for 5 minutes and serve warm.
