I thought I'd bake something nice and cosy now the days are getting that bit shorter and the tights are making their way out of the back of the wardrobe. These coconut banana muffins are perfect for breakfast on the go, or to have with a large cup of tea on a Sunday afternoon.
The great thing is that although these muffins contain refined sugar in the form of dark muscavado sugar, they are dairy free (one step at a time people, one step).
Makes 6 large muffins.
Ingredients
2 Bananas
4 Tablespoons of Coconut Oil (or Vegetable Oil)
120ml of Almond Milk (or any kind of milk you prefer)
1 Egg
80g Muscavado Sugar
200g Plain Flour
2 Tsp Baking Powder
50g Desiccated Coconut
Pinch of Salt
1. Preheat the oven to 180c (fan). Then mash the bananas then add the oil, milk and the egg. Mix together.
2. Then add the sugar, flour, baking powder, coconut and salt. Mix until combined.
3. Divide the mixture between 6 muffin cases and place a slice of banana on each muffin. Then sprinkle some coconut on top.
4. Bake for 20-30 minutes.
5. Allow to cool and enjoy!
No comments:
Post a Comment