CRUNCHY COCO-NANA-BERRY MUFFINS
1¼ cups all-purpose flour
2 teaspoons baking powder
2 overripe bananas, thinly sliced
½ cup vegetable oil or VOO
2/3 cup granulated sugar or berry sugar
1 large egg
1 teaspoon vanilla
170g (6oz) fresh blueberries
1½ cups sweetened flaked coconut (1 + ½ cup)
Preheat oven to 350°F.
Line muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, and salt.
Fold in the fresh blueberries. Berries should have a good coating of flour. Set aside.
In a glass bowl, beat with an electric mixer the sliced bananas, oil, sugar, egg, and vanilla.
Fold flour into the wet mixture until just moistened and then add 1 cup shredded coconut and mix lightly.
Spoon into 12 lined muffin cups and sprinkle with remaining ½ cup shredded coconut, ± 1 tsp per muffin.
Bake for 25-30 minutes, or until a toothpick inserted in the center come out clean.
Transfer muffins to a rack and cool.
You can dig in and enjoy, or store in an airtight container.
Adapted, tried and tested by: Esme Slabbert