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.
- 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.