18 May Donna Hay’s recipe for Banana and Coconut Muffins

Donna Hay’s Banana and Coconut Muffin recipe can be frozen and then ready when required for surprise visitors. Perfect for everyone’s lunch boxes too!

Ingredients

• 3 cups (780g) roughly mashed banana (about 8 bananas)
• 1¹/₄ Cups (100g) shredded coconut
• 1 x quantity base muffin mixture (see Recipe link here)
• 1 tablespoon raw caster (superfine)Sugar

Method

1) Preheat oven to 180°C (350°F). Line 12 x 1¹/₂ cup-capacity (125ml) muffin tins with paper cases and set aside.

2) Add the banana and ³/₄ cup (60g) of the coconut to the muffin mixture and fold until just combined. Divide the mixture between the prepared tins.

3) Place the sugar and the remaining coconut in a small bowl and mix to combine. Sprinkle the muffin with the coconut sugar and bake for 25–30 minutes or until cooked when tested with a skewer.

4) Transfer to a wire rack to cool. Makes 12

TIPS + TRICKS

+ Sprinkling muffins with sugar before they’re baked gives them a crunchy golden crust.

+ Muffins freeze well – once cool, wrap them in plastic wrap and freeze. Thaw for lunchboxes or easy afternoon tea.

Basics to Brilliance Kids (revised edition) from Donna Hay online, $45, is an all-new food adventure taking simple recipes that kids adore and transforming them with Donna’s signature healthy makeover into brilliant meals for the whole family. Over 200 pages of step-by-step recipes designed to transform everyday activities into healthy, fun-filled adventures.

Main Image: William Meppem