Blueberry, Coconut And Banana Wholemeal Muffins

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   Prep time: 10 minutes. Cooking time: 25-30 minutes

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   Preheat the oven to 180u00b0c (350u00b0f.)

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   Set out 12-14 paper muffin cases on a tray, or lightly butter a muffin tray. I used a silicone muffin tray - it's a godsend.

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   Get your hands on your bananas. I mean this literally. Don't be afraid to squish the bananas a bit in between your hands as you put them into the mixing bowl. Grab a fork and mash the banana further until it's well mashed but don't be too crazy about it - small lumps are fine.

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   Add the two eggs, stirring them into the mixture followed by the low-fat spread and vanilla extract.

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   Add the flour and coconut and stir well until the flour is incorporated.

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   Finally, gently fold the blueberries into the mixture.

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   Now the fun part - spoon the mixture into the muffin tins (I used about 2 tbsp per muffin.)

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   Bake for 25-30 minutes until golden. Check the mixture is cooked through using a toothpick/knife, making sure it comes out clean.

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    Leave to cool for 5 minutes before removing from the tray. Allow them to cool on a wire rack before you eat your weight in muffins.

No nutritional information available.

No additional tips available.