Happy Monday! What better way to start the week than with a muffin recipe. I made these little treats last week and they went down, well, a treat! LL loved them as a snack with some chopped berries. Banana muffins are my favourite and together with the coconut and cinnamon they didn’t last long! I added agave syrup instead of sugar which turned out fab. These are a semi-sweet bake, but if you prefer them slightly sweeter you can add four tablespoons of agave instead of three. I sprinkled cinnamon on top before baking and you can also add some chopped nuts too if you like.
3 tablespoons agave syrup
110g melted butter
225g mashed bananas
1/2 teaspoon vanilla extract
200g plain flour
300ml semi skimmed milk
6 tablespoons desiccated coconut
1 1/2 teaspoons baking powder
1/2 teaspoon bicarb of soda
Pinch of salt
1 teaspoon ground cinnamon (plus extra for sprinkling)
1.) Mix together flour, baking powder, bicarbonate of soda, salt, coconut and cinnamon.
2.) Break eggs in a mixing bowl, and whisk. Add the melted butter, agave syrup and milk and beat well. Stir in mashed banana, then add the cinnamon and vanilla extract.
3.) Add flour mixture, and stir until combined. Spoon halfway into muffin cases and sprinkle with ground cinnamon. Bake at 180 C / Gas 4 for 15-20 minutes, or until a skewer inserted in centre comes out clean.
4.) Remove from muffin tin and place on rack to cool.
Once cool, devour with a hot cup of tea or coffee. These are a perfect breakfast muffin or delicious as a pudding served warm with natural yoghurt or creme fraiche and blueberries. Ooo, I must get baking again! Enjoy!
Let me know if you give these a go and what you thought! Xxx