Blueberry, Coconut And Banana Wholemeal Muffins – a delicious recipe with bananas very ripe, coconut, blueberries I, light brown sugar, eggs, spread. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 180u00b0c (350u00b0f.)
2
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.
3
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.
4
Add the two eggs, stirring them into the mixture followed by the low-fat spread and vanilla extract.
5
Add the flour and coconut and stir well until the flour is incorporated.
6
Finally, gently fold the blueberries into the mixture.
7
Now the fun part - spoon the mixture into the muffin tins (I used about 2 tbsp per muffin.)
8
Bake for 25-30 minutes until golden. Check the mixture is cooked through using a toothpick/knife, making sure it comes out clean.
9
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.
457
kcal
Calories
5
g
Fat
93
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 bananas very ripe, around 315g, 5 tablespoons dessicated coconut, 9/16 cup blueberries I used thawed frozen, 1 3/4 cups self raising flour wholemeal, and more.
Yes, Blueberry, Coconut And Banana Wholemeal Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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