More muffins! After sharing the nutella and the apple and cinnamon ones today I bring you these as lovely ones with banana and shredded coconut. This ones are made using wholegrain flour which makes them a bit of a healthier version. they are as scrumptious and yummy as any other muffin version and lovely for breakfast, and of course super easy to wipe a quick batch on a boring afternoon!
(makes 6 large muffins)
3/4 cups wholegrain a.p. flour
1/2 cup caster sugar
1tsp baking powder
Pinch of salt
1/2 (52gr) stick unsalted butter (melted and cooled)
1/8 cup milk + 1 tbs
1tsp vanilla extract
1/2 mashed ripe banana
1/2 diced ripe banana
1/4 cup diced walnuts
1/4 shredded coconut + extra for topping
Preheat oven to 170ºC (350ªF). Coat your muffin tray with butter and flour, disregarding any excess.
In a large bowl combine flour, sugar, baking powder and salt. Add the melted butter and blend with your mixer. Add the egg, milk, vanilla and mashed bananas and mix. Fold the diced banana pieces, walnuts and coconut into the batter (with a wooden spoon give it a turn, you don't want your banana pieces to get all squashed, the idea is to taste them in the muffin).
Spoon the batter into the muffin cups, filling each 3/4 cups. Bake for 25-30 minutes. Allow to cool for 10 minutes and trasnfer to a cooling rack. You can top them with coconut flakes. YUM!
This is half the recipe from this one (originally adapted from The Barefoot Contessa Cookbook by Ina Garten)