Banana, coconut and dark chocolate muffins

banana-coconut-muffins

Want to whip up a “not too naughty” treat in less than half an hour after dinner? Look no further than these tasty little banana, coconut and dark chocolate muffins. The banana gives the muffins a real ‘mositness’ and with the crunchy coconut on top and melted chocolate inside it’s the perfect accompaniment. These are perfect for a morning tea snack or a sweet treat after dinner with a good hot cuppa.

Ingredients

  • 1 1/4 cups plain flour
  • 1 tsp baking powder
  • 2 ripe bananas, mashed
  • 1/2 cup butter, melted
  • 2/3 cup sugar
  • 1 egg
  • 1/2 tsp vanilla essence
  • 3/4 cup shredded coconut
  • dark chocolate chunks

Makes 10

Method

Preheat the oven to 180 degrees. Line muffin cups with cupcake liners.

Stir together flour and baking powder. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture. Stir in chocolate.

Divide batter among 10 lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake for about 20 minutes or until muffins are puffed and golden. Transfer muffins to a rack and cool slightly.

Enjoy with a pot of delicious Sencha green tea!

Happy baking, love Jem x

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Banana, oat and Greek yoghurt muffins

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Are you craving a sweet but don’t want to undo the run you just struggled on for 30 minutes? This is the muffin recipe for you! These muffins are butter free, flour free, have very little sugar and are beautifully moist! I was searching through my fridge yesterday morning thinking of what to bake, and had a litre of yoghurt, a few bananas which were looking a little brown and got inspired to create something healthy. These muffins are perfect for a morning or afternoon snack, a brekkie on the go and a dessert after dinner.  The chocolate drop when warmed up oozes in to the middle of the muffin and is bloody amazing! Store muffins in an airtight container for up to one week (if they last that long).

Ingredients

  • 1 cup Greek yoghurt
  • 2 large bananas, mashed
  • 2 eggs, beaten
  • 2 cups rolled oats
  • 1/4 cup brown sugar
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • optional – chocolate drops, to place on top of each muffin

Makes 10-12

Method

Preheat oven to 180 degrees and prepare a muffin tray with muffin cases.

Add all the ingredients except for the chocolate drops into a large bowl and stir until batter is smooth and creamy.

Pour batter into prepared muffin cases, filling each about 3/4 full. Place a chocolate drop in the middle of each muffin.

Bake for 20 minutes, or until the tops of the muffins are set. Allow muffins to cool in pan for before removing. Enjoy warmed up with a nice cuppa!

Happy baking, love Jem x

Banana muffins

banana muffins

Gluten free, sugar free and tastes amazing? Yes it is true, these scrumptious little bites of heaven are in fact healthy and delicious! I personally love banana bread and these muffins come a close second. This winner recipe is short, simple and sweet. There’s nothing I dislike more then reading a “paleo recipe” with about 40 steps and including ingredients you probably haven’t even heard of, well I haven’t heard of anyway… These muffins are a perfect healthy treat for the 5:2 diet, a snack in the old work lunch, or even a little dessert after dinner.

Ingredients

  • 1/4 cup butter
  • 2 large bananas
  • 1 egg
  • 2 tsp honey
  • 1/2 cup rolled oats
  • 1/2 cup almond meal
  • 1 tsp vanilla extract
  • 1 tsp. baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 cup walnuts, chopped finely

Makes 9

Method

Preheat oven to 180 degrees and prepare a muffin tray.

Place all ingredients in a large bowl and mix until smooth and creamy.

Then pour the batter into prepared tray, filling each about 3/4 full.

Bake for 10-12 minutes, or until the tops of the muffins are set and a knife inserted into the middle comes out clean.

Allow muffins to cool before removing.

Store in an air-tight container after sneaking a few of course…

Happy baking, love Jem x

Banana bread

banana bread

So I ended the recent long weekend indulging in banana bread… Who doesn’t love a fresh loaf of homemade banana bread though? It is definitely my favourite treat toasted for brekkie, brunch, afternoon tea and even dessert. I like to tell myself it’s healthy, but let’s be honest there is a little sugar and butter – who doesn’t love those two naughty ingredients though… This recipe is simple, moist and down right delicious! Blueberries and chocolate chips would also taste amazing as a substitute for walnuts.

Ingredients

  • Cooking spray/oil to grease baking dish
  • 1 3/4 cups self raising flour
  • 1/4 cup plain flour
  • 1 tsp ground cinnamon
  • 2/3 cup brown sugar
  • 1/2 cup skim milk
  • 2 eggs, lightly whisked
  • 50g butter, melted
  • 2 bananas, mashed
  • 1/2 cup walnuts

Serves 8-10

Method

Preheat oven to 180°C. Line a baking dish with non-stick baking paper.

Sift the flours and cinnamon into a large bowl, then stir in the sugar and make a well in the centre. Place the milk, eggs, butter and banana in a medium bowl, and stir until well combined. Add the banana mixture to the dry ingredients with the walnuts, and stir until combined. Spoon the batter into the prepared pan and smooth the surface.

Bake in preheated oven for 45-50 minutes or until a knife inserted into the centre comes out clean. Once cooked remove from oven and set aside in the pan for 5 minutes.

Turn the bread onto a wire rack to cool completely. Dig in and remember to store in an airtight container to keep fresh!

Happy baking, love Jem x