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!

You’ll need:

• 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

Method

1. Melt the butter in a saucepan, let it cool.
2. Preheat oven to 180°C and line muffin tin with paper cases or put some silicon muffin cases on a baking tray.
3. Put the bananas into a blender, whizz for a few seconds then add the eggs, butter, coconut milk and vanilla and process until smooth.
4. In a large bowl mix the flour, desiccated coconut and chocolate chips.
5. Fold in banana mixture and mix gently.
6. Fill the muffin cases with the batter.
7. 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.
8. Dust them with icing sugar before serving.

Tips

• 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