Springy with a delicate coconut banana flavour these muffins are exceptionally easy to make and are such a satisfying abundant morsel to devour anytime.
Banana Muffins
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2 cups self raising flour
3 large or 4 small-medium bananas, peeled and roughly mashed
1 cup coconut milk
2 teaspoons vanilla
1/2 cup chopped walnuts
shredded coconut for sprinkling on top
Notes: you can add 1/4 cup or 1/3 cup of sugar if you prefer a more sweeter muffin however I like them without the added sugar and do not miss it one bit. Do shake the can or carton of coconut milk before opening to blend milk and the cream that settles on top, Alternatively, empty the can of coconut milk into a medium bowl and whisk together until blended. You may replace the coconut milk with a Greek yoghurt or buttermilk and omit the walnuts and add chocolate chips or blueberries instead, if you prefer.
Preheat oven to 350ºF (180ºC). Line a 12 cup muffin tin with silicone baking cups. Do not use paper liners as the muffins will stick to the liner. Set aside. Alternatively, you could try greasing each muffin cup with a cooking spray or butter. I haven't tried either method as I have silicone muffin cups which work a treat.
Peel and roughly mash the bananas if you haven't already done so. Chop walnuts into pieces, if you are not using readymade chopped walnuts.
In a large bowl, combine the mashed bananas, coconut milk and vanilla extract and stir together. Add the self raising flour and walnuts and stir together until a moist batter forms. The batter will be thick and sticky so not to worry. Fill each muffin cup about 3/4 full, ensuring all muffin cups are level. Sprinkle the top of each muffin with shredded coconut.
Bake for 25 to 35 minutes in the preheated oven until golden brown and a toothpick inserted into the centre comes out clean, a few sticky crumbs are fine. Remove immediately from the silicone cups to a wire rack and allow to cool slightly.