Coconut, Banana & Blueberry Muffins

Coconut, Banana & Blueberry Muffins
Preparation time is 20minutes
Cook time is 40minutes
Total time is 1hours
Serve is for 16 people
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Difficulty level: 3 out of 4

17 Ingredients

Number of servings
16
  • 3teaspoons baking powder
  • 1 cup plain flour
  • 1 cup bran
  • 3 bananas, mashed
  • 125grams blueberries
  • 1 cup shredded coconut
  • 2teaspoons ground cinnamon
  • 1/4teaspoons ground nutmeg
  • 1/2teaspoons bicarbonate of soda
  • 4tablespoons honey
  • 1 1/2 cup fine rolled oats
  • 2tablespoons extra shredded coconut (for topping)
  • 200milliliter plain yoghurt
  • 1/2 cup olive oil
  • 1/2 cup walnuts
  • 2teaspoons vanilla extract
  • 1/2teaspoons salt

Nutrition per serving

1190 Kilojoules or 286 Calories
14% of daily energy intake*
Protein
5.2grams
Fat
17.5grams
Carbs
25.6grams
Sugars
12.9grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Preheat oven to 180°C. Line a 12-hole muffin tray with paper cases.

Step 2 of 5

Place walnut pieces on a baking tray. Roast in the oven until golden.

Step 3 of 5

Meanwhile, whisk olive oil and honey together in a medium bowl until combined. Add yoghurt and continue to whisk, ensuring the oil is completely mixed through the yogurt.

Step 4 of 5

In a separate bowl, combine coconut, banana, vanilla, cinnamon and nutmeg. Add to oil mixture and stir until smooth. Set aside.

Step 5 of 5

Combine flour, oats, bran, baking powder, soda and salt in a large bowl. Add banana mixture. Stir briefly until just incorporated – do not over mix. Gently fold in blueberries and toasted walnut. Spoon batter into prepared cases, filling to the top. Sprinkle with extra shredded coconut. Bake for 20 minutes, or until skewer inserted comes out clean. Cool on a wire rack. Re-line four holes of the muffin tray with cases and fill with remaining mixture. Bake for another 20 minutes.

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