Banana White Chocolate and Coconut Muffins

Banana White Chocolate and Coconut Muffins

Oozing with melted white chocolate, these yummy banana muffins have a lovely toasted coconut flavour.

  1. Pre-heat oven to 180°c and generously spray a 12-hole muffin tin with cooking oil spray.
  2. Place dry ingredients into a large mixing bowl, make a well in the centre and set aside.
  3. Place oil, milk, brown sugar, egg and vanilla into your Russell Hobbs Blender and blend for 20 seconds on low then 20 seconds on high.
  4. Pour the wet ingredients into the dry ingredients and gently mix with a wooden spoon until just combined.  Do not over mix.
  5. Spoon a large tablespoon of the mixture into the prepared muffin tin to ¼ full and place 1 tsp of white chocolate buds in the centre.  Dollop more mixture on top so that the muffins are ¾ full.  Sprinkle with a pinch of shredded coconut on top and bake for 20 minutes until fully risen and golden brown.  Cool in the muffin tin for 10 minutes before turning out onto a cooling rack.

 Tip:      These muffins will keep well for up to 3 days.

Makes 12

 

Ingredients

1 ½ cups self raising flour
¼ tsp cinnamon
½ cup vegetable oil
¾ cup milk
¾ cup brown sugar
1 egg
1 tsp vanilla
½ cup white chocolate buds
½ cup shredded coconut
Cooking oil spray for greasing

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