Coconut, Banana and Chocolate Mini Muffins (Coconut, Banana and Chocolate Mini Muffins)
Coconut, Banana and Chocolate Mini Muffins is a modern British recipe for a classic quickbread cake made from a blend of bananas, flour, coconut and chocolate chips baked in mini muffin tins that make excellent breakfast treats. The full recipe is presented here and I hope you enjoy this classic British version of: Coconut, Banana and Chocolate Mini Muffins.
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Coconut, Banana and Chocolate Mini Muffins: A British recipe for a quickbread cake made from a blend of bananas, flour, coconut and chocolate chips baked in mini muffin tins that make excellent breakfast treats.
Ingredients:
125g unsalted butter, melted and cooled
170g caster sugar
3 very ripe bananas
2 eggs
1 tsp vanilla extract
300g self-raising flour, sifted
45g desiccated coconut
125g dark chocolate chips
icing sugar, for dusting
Method:
Peel the bananas, cut into pieces and mash in a bowl until smooth. Stir in the butter, caster sugar, eggs and vanilla extract, beating until well combined.
In the meantime, stir together the flour, desiccated coconut and chocolate chips in a bowl. Add the banana mixture and fold to combine, mixing until the dry ingredients are only just moistened.
Divide the batter between the greased well of three 12-cup mini muffin pans.
Transfer to an oven pre-heated to 200°C and bake for about 15 minutes, or until nicely risen, cooked through and golden brown on top.
Remove from the oven, allow to cool in the tin for 5 minutes then turn out onto a wire rack to cool completely.
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