Ingredients 1 very ripe banana
1 & 1/4 cups of self raising flour
1/2 cup sugar
1/3 cup cocoa powder
1/2 cup desiccated coconut
1/2 teaspoon Vanilla extract
1/2 teaspoon cinnamon powder
1/2 teaspoon salt
1/3 cup milk
1/4 cup light oil (If you want to reduce the amount of oil in the recipe, simply add more milk)
1/4 cup desiccated coconut (extra), for topping
Combine all the dry ingredients in a large bowl and mix thoroughly.
Chop the bananas and combine in a bowl with milk, oil, eggs and vanilla. Because the banana is being used to soften the muffins, I like to blend the banana together with all the other ingredients.
Add the liquid to the bowl and mix thoroughly. The result should be reasonably runny. If it is too dry, add a little more milk.
Grease your muffin tin (or use muffin liners if you prefer).
Pour in the muffin mix and then sprinkle with the coconut. Remember that the muffin tops will expand, so the more coconut the better.
Bake for 20 minutes at 180 degrees Celsius.
Test your muffins by inserting a toothpick or metal skewer to make sure they are properly cooked inside (the toothpick will come out dry if it is cooked.) Remove from the oven and let cool for a few minutes before removing from the tray.
The resulting muffins look beautiful with the coconut on top, are fantastically delicious and moist thanks to the banana, have a great texture with the coconut inside, but are lower in oil and fat thanks to the banana.
These muffins are good for snacks, but also indulgent enough for a dessert (served with ice cream or cream along with fruit).