Save to your scrapbook
Tropical pineapple & banana muffins
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Makes: 12 large muffins
2 tsp mixed spice
100g coconut sugar (or soft brown sugar)
150g coconut oil
1 tbsp cider vinegar
300g wholemeal flour (or a mix of wholemeal and white)
1/2 tsp baking powder
1 tsp bicarbonate of soda
50g fresh coconut chunks, finely chopped (or use desiccated coconut)
25g sunflower seeds
200g fresh pineapple chunks, roughly chopped
2 small ripe bananas, mashed
You will also need
12 Tulip muffin cases
1. Preheat the oven to 180°C, gas mark 4. Line a 12-hole muffin tin with tulip muffin cases. Place the spice, sugar, coconut oil and vinegar together in a saucepan with 250ml cold water, and gently heat until melted, then bring to the boil and simmer for 3 minutes. Leave to cool.
2. Sift the flour with the baking powder and bicarbonate of soda. Add the fresh coconut (keeping some back to scatter on top of the muffins), sunflower seeds, pineapple and mashed banana. Pour over the cooled, boiled ingredients and mix well.
3. Spoon the mixture into the prepared cases and scatter with the reserved coconut. Bake for 30-35 minutes until a skewer inserted into the centres comes out clean. Leave in the tin for 5 minutes, then cool on wire racks. They are even better the day after.
Typical values per serving:
This recipe was first published in March 2019.