Coconut, Banana Yoghurt Muffins

These easy to make muffins can be eaten warm or cold, which makes them great for the school lunch box. These muffins only contain 1/2 a cup of sugar so are a much better alternative than store bought muffins & cupcakes.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients

• Ingredients:
• ⦁ 1 ¾ cups SR flour
• ⦁ ½ cup castor sugar
• ⦁ 1 cup vanilla yoghurt
• ⦁ 1 egg
• ⦁ 2/3 cup coconut oil plus extra
• ⦁ 2 medium bananas mashed
• ⦁ ½tsp ground cinnamon 
• ⦁ 3tbs desiccated coconut

Instructions

1. ⦁ Preheat oven to 180 degrees. Lightly grease a 12 hole cupcake or muffin pan.
2. ⦁ Sift flour and sugar into a bowl and mix.
3. ⦁ In a large bowl mix together the yoghurt, egg, oil, mashed bananas, cinnamon and 2tbs desiccated coconut.
4. ⦁ Gradually add the flour mixture to the banana mixture and stir until just combined. If mixture looks too dry then add some extra coconut oil, 1tsp at a time.
5. ⦁ Spoon the mixture into muffin holes and top with extra desiccated coconut.
6. ⦁ Bake for 20mins or until an inserted skewer comes out clean. Let muffins stand in pan for 5mins before removing. 

This recipe is a non-sponsored collaboration with Susan Trani
Susan Trani is a Brisbane-based entrepreneur who has started Violet and Lily Pram Liners and Sleepy Beans Baby Bean Bags , together with her husband, Daniel.

Web: Voilet & Lily | Facebook | Instagram