Banana And Coconut Muffins | Donna Hay

Name: Banana And Coconut Muffins | Donna Hay
Total time: 87660 h
Ingredients: 3 cups (780g) roughly mashed banana (about 8 bananas); 1¼ cups (100g) shredded coconut; 1 x quantity base muffin mixture (see recipe link under method); 1 tablespoon raw caster (superfine) sugar; INGREDIENTS; 3 cups (780g) roughly mashed banana (about 8 bananas); 1¼ cups (100g) shredded coconut; 1 x quantity base muffin mixture (see recipe link under method); 1 tablespoon raw caster (superfine) sugar

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Ingredients

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3 cups (780 grams) roughly mashed banana (about 8 bananas)1¼ cups (100 grams) shredded coconut1 x quantity base muffin mixture (see recipe link under method)1 tablespoon raw caster (superfine) sugarINGREDIENTS3 cups (780 grams) roughly mashed banana (about 8 bananas)1¼ cups (100 grams) shredded coconut1 x quantity base muffin mixture (see recipe link under method)1 tablespoon raw caster (superfine) sugar

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Instructions

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Step 1

Preheat oven to 180°C (350°F). Line 12 x ½-cup-capacity (125ml) muffin tins with paper cases and set aside.Add the banana and ¾ cup (60g) of the coconut to the muffin mixture and fold until just combined. Divide the mixture between the prepared tins. Place the sugar and the remaining coconut in a small bowl and mix to combine. Sprinkle the muffins with the coconut sugar and bake for 25–30 minutes or until cooked when tested with a skewer.Transfer to a wire rack to cool. Makes 12

Step 2