I love a good muffin, don’t you? Possibly the yummiest muffin recipe i’ve ever tried is this Blueberry-licious muffin, but these come a close second.This recipe is about as easy as it gets. You can make ’em small, or make ’em big. I made a big batch recently and made mini sized ones for the kids (great for the lunch boxes) and adult size ones for the grown ups. Give this a go – it’s a crowd pleaser.
Ingredients
- 3/4 cup (165g) brown sugar
- 3 ripe bananas, roughly chopped
- 125g unsalted butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups (300g) sifted self-raising flour (white or wholemeal for healthier version)
- 1 cup (45g) desiccated coconut
- 1/2 cup (100g) white or dark chocolate chips
Method Preheat oven to 200°C and grease a 12-hole mini-muffin pan and/or a regular muffin tray. I like to line my big muffin trays with the pre-folded baking paper squares to bring a little cafe to home! Process butter, sugar, banana, eggs and vanilla in a food processor until well combined. Place flour, coconut and chocolate in a large bowl, then fold in banana mixture. Place dessertspoons of mixture into pan. Bake for 15 minutes or until risen and golden. Cool slightly in pan, then turn out onto a rack to cool completely. Repeat with remaining batter.
These are moist and tasty and can be adapted to taste. Frozen raspberries or blueberries are delicious, too.
These sound great Michaela. Especially like the idea of adding coconut!
I’m getting bored with the muffins I usually trot out. Will give these a go.