I made these banana, chocolate and coconut muffins using gluten-free self-raising flour and dairy-free sunflower spread. The original recipe had 150g sugar in in but I thought that two ripe bananas would give the muffins plenty of sweetness so I reduced the sugar to just 4 Tbsps. The muffins turned out to be really yummy and sweet! Also I used top quality chocolate – which I just wrapped in a tea towel and bashed into small chunks with a meat mallet.
The muffins are very easy to make and keep well in a tin too!
- 100g unsalted butter or dairy free spread
- 300g self-raising flour (can be gluten-free)
- ½ cup desiccated coconut (unsweetened)
- ⅓ cup unrefined sugar
- 100g dark chocolate (70%)
- 2 large ripe bananas
- 2 eggs
- ½ cup coconut milk
- 1 tsp vanilla extract
- Icing sugar, to dust
- Melt the butter in a saucepan, let it cool.
- Preheat oven to 180°C and line muffin tin with paper cases or put some silicon muffin cases on a baking tray.
- Put the bananas into a blender, whizz for a few seconds then add the eggs, butter, coconut milk and vanilla and process until smooth.
- In a large bowl mix the flour, desiccated coconut and chocolate chips.
- Fold in banana mixture and mix gently.
- Fill the muffin cases with the batter.
- Bake for about 25 minutes or until golden. Let them cool slightly in the tin, then move the muffins onto a rack to cool completely.
- Dust them with icing sugar before serving.
- You can use normal wheat flour if you like or a more healthy whole-wheat flour.
- If you don’t have a milk allergy (as I do) then you can use cooking chocolate chips too, you’ll need about ½ cup