Banana and honey muffins

Serve warm with a big glass of cold milk for the kids and a comforting cup of tea for the grown-ups!

Makes 12 | Bake 15-20 min

Ingredients

1 cup (250ml) nutty wheat flour

1 cup (250ml) self-raising flour

2 tsp (10ml) baking powder

1 tsp (5ml) ground cinnamon

¼ cup (60ml) sugar

½ cup (125ml) desiccated coconut

1 cup (250ml) mashed banana

1/3 cup (80ml) honey

¼ cup (60ml) oil

2 eggs, beaten

1/3 cup (80ml) yoghurt

¼ cup (60ml) coconut, toasted

Method

Preheat the oven to 200°C and lightly grease a 12-hole muffin pan.

Sift the flours, baking powder andcinnamon into a bowl. Stir in the sugar and desiccated coconut.

Whisk the banana, ¼ cup (60ml) honey, oil, eggs and yoghurt in a jug. Make a well in the centre of quick tip! Extra-ripe bananas add the best flavour to these muffins. the dry ingredients. Pour the wet ingredients into the well and gently fold in until just combined.

Fill the muffin holes three-quarters full with batter. Bake for about 15-20 minutes, or until a skewer inserted into the muffin centres comes out clean.

Cool for 5 minutes in the pan then turn onto a wire rack.

Heat the remaining honey in the microwave on high for 20 seconds. Brush the tops of warm muffins with warm honey and sprinkle with toasted coconut.

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