- Prep time:
- 30 minutes
- Cooking time:
- 25 minutes
- Level of Difficulty:
|2 1/4 cups Self Raising flour|
|1/2 teaspoon bicarb soda|
|1/2 cup brown sugar|
|3/4 cup milk or dark chocolate chips|
|2 very ripe bananas, mashed|
|1/3 cup vegetable oil|
|1/3 cup maple syrup|
|1/2 cup buttermilk|
|1 egg, lightly beaten|
|1 cup flaked coconut|
|1 tablespoon maple syrup extra|
|2 teaspoons melted butter|
Preheat the oven on CircoTherm® to 170 °C.
Sift the dry ingredients into a bowl, add the chocolate chips. Whisk together the banana, oil, syrup, buttermilk and eggs then add to the dry ingredients and mix until combined.
Spoon the mixture into muffin paper lined 12 x 1/3 cup muffin pan.
Bake for 20 minutes until golden. Meanwhile combine in a small bowl the coconut, maple syrup and butter. Remove the muffins from the oven, quickly top with the coconut mix then return to the oven for a further 5 minutes or until the coconut is lightly browned. Allow to cool thoroughly on a wire rack before serving.
As an experienced home economist and Food Designer Trish has worked over the span of her career in the food and home appliance industry as a demonstrator, teacher, recipe developer and food stylist. For more than 20 years she worked for and later managed the test kitchen for a large FMCG company working on some of Australia’s most trusted and iconic food brands, developing recipes and usages for their products as well as styling mouth watering images for cookbooks and websites. She has also appeared regularly as a brand ambassador on a number of well loved television cooking shows.