Banana and Chocolate Muffins with Shredded Coconut and Spice Sprinkle

Afternoon Tea / Baked Goods

I haven't made muffins for such a long time. I used to make sugarless banana ones when Tomi was just getting onto solids and freeze them in bulk, but since then nothing.

I was given 12 extremely ripe bananas from work last weekend so I've been baking up a storm in the last few days. Luckily the weather has been very appropriate for this.
These are very moist and luscious little darlings. I suggest getting the bananas to point where they slip out of their completely black shrivelled skins. The flavour is 10 times more intense and the colour of the muffins are a lot darker.


3/4 c caster sugar
100 ml butter, melted
1 egg
4 super ripe medium bananas, mashed
1 tsp vanilla extract
1 1/2 c plain flour
1 tsp baking powder
1tsp baking soda
1/2 tsp salt
3 tbsp chocolate chips
3 tbsp shredded coconut
1 tbsp demerara sugar
1/2 tsp cinnamon
1 tbsp icing sugar

Preheat oven to 175 degrees.

In a bowl mix sugar and butter together. Add egg and stir until thick and creamy. Pour in mashed bananas and vanilla. Stir to combine.
In a separate bowl combine flour, baking powder, baking soda and salt. Sift into banana mixture. Fold to combine. Gently fold in chocolate chips. 
Spoon into patty pan lined muffin tins. Roughly 3/4 full.

In a small bowl combine coconut, sugar and cinnamon. Generously sprinkle over the top of each muffin.
Place trays in the oven and bake for 25 minutes or until cooked.

Once cooled, sift over icing sugar.

Serve. Enjoy.

NOTE - If you make baby muffins, they will only need 10 - 15 minutes of cooking time.

The name of these flowers mean little girl. It was planted and flowering when I was born. Must mean my day is coming up ...

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