Banana Coconut Muffins

Delicious banana muffins with added shredded coconut. It is my next recipe where I used coconut oil* which, from now on is going to be one of my key ingredients.
Muffins are moist thanks to bananas and keep fresh for a long time. Not so sweet they are ideal for breakfast or teatime.

*see also coconut slices with coconut oil



Banana Coconut Muffins
makes 18 medium muffins

Ingredients:
100g coconut oil
150g (about 60-70ml) sour cream
220g plain flour
1 teaspoon baking powder
80g light muscavado sugar
50g shredded coconut
1 eggs, beaten lightly
Icing:
3-4 tablespoon icing sugar
1-2 teaspoons banana liqueur or water

Method:

1. Preheat oven, 180c. Fill muffins pan with paper cases.
2. Put flour, sugar, shredded coconut and baking powder in a large bowl and stir together.
3. Combine sour cream, coconut oil and egg in a separate bowl.
4. Stir the liquid mixture into the flour mixture until just combined. Do not over stir the mixture.
5. Divide the muffin mixture between the paper cases (they should be about two-thirds full).
6. Transfer to a preheated oven, 180C, and bake for 25-30 minutes until risen and golden (skewer inserted into the centre comes out clean).
7. While the muffins are cooking , make the icing. Place the icing sugar in a small bowl, then stir in water or banana liqueur.
8. when muffins are cooked, remove them from the oven and place on a wire rack to cool. When they have cooled, spread each muffin with some of the icing.

Enjoy :)