Banana & Coconut Muffins

Overripe bananas are amazing for baking with. Their natural sweetness is incredible, and saves you adding a load of additional sweeteners to baked goods. They also give cakes a great moist texture, which sometimes is difficult to find in grain free baking... 

You would never guess these muffins weren't full of bad stuff! The muffin itself is moist and light in texture, and the toasted coconut topping gives them a great crunchy bite...

Stop throwing out overripe bananas, bake these muffins instead! 

For the muffins:

• 60g butter, melted
• 2 bananas, mashed
• 1 tsp vanilla
• 2 tbsp honey
• 2 tbsp coconut milk 
• 3 eggs
• 150g ground almonds
• 65g unsweetened dessicated coconut
• 2 tsp baking powder
• 1 tsp cinnamon
• 25g cocoa nibs

Preheat oven to 160d (fan). 

Mix all the liquid ingredients together until just combined. 

Add in the dry ingredients and stir gently. Don't overmix or you'll end up with a dry muffin. 

Divide evenly into muffin cakes. Sprinkle with more coconut to give a crunchy topping to the muffins. 

Bake for 25 minutes (ovens vary so do keep an eye on them to avoid burning... if you feel like yours are getting too brown on top, open the oven after 15 minutes and place a sheet of tin foil loosely over the tin). 

Allow to cool on a wire rack. 

These are wonderfully simple and quick to make. Children would love making these... get them involved & interested in the food they eat, they'll appreciate and enjoy it a lot more if they've helped to make it...