Vegetarian
Banana, Coconut and Cinnamon Muffins
25 mins
Ingredients
- 200g plain flour
- 50g desiccated coconut
- 2 tsp ground cinnamon
- 1½ tsp baking powder
- 1½ tsp bicarbonate of soda
- 1 pinch salt
- 100g protein powder, vanilla or unflavoured
- 25g coconut oil, melted
- 280ml low-fat soured cream
- 90g honey
- 100ml skimmed milk
- 3 large eggs, beaten
- 4 medium bananas, peeled and roughly mashed
Method
Preheat the oven to 180ºC. Combine the flour, desiccated coconut, cinnamon, baking powder, bicarbonate of soda and salt in a large bowl and make a well in the middle. Put the remaining ingredients, except the banana, into a liquidiser and blend until smooth. Pour into the dry ingredients and fold together until smooth.
Fold in the mashed bananas then divide the mixture between a 12-hole muffin tin lined with paper cases. Bake for 15 minutes until risen and golden then remove from the oven and leave to cool.
Tips
If you plan on freezing the muffins, remove the paper case then wrap individually in clingfilm before freezing.
This is a great way of using up old, brown bananas as the muffins will be even sweeter and full of flavour.