Banana honey muffins

Ingredients

• 1 cup wholemeal self-raising flour
• 1 cup self-raising flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 cup raw sugar
• 1/2 cup desiccated coconut
• 1 cup mashed banana
• 1/3 cup honey
• 1/4 cup extra-light olive oil
• 2 eggs, lightly whisked
• 1/3 cup honey yoghurt
• 1/4 cup shredded coconut, toasted

• Method

  1. Preheat oven to 200°C. Lightly grease a 12-hole 1/3-cup capacity muffin pan.
  2. Sift flours, baking powder and cinnamon into a bowl. Stir in sugar and desiccated coconut. Make a well in the centre.
  3. Whisk banana, 1/4 cup honey, oil, egg and yoghurt in a jug. Pour into well. Gently fold until just combined. Three-quarter fill muffin holes with mixture. Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes in pan. Turn onto a wire rack.
  4. Heat remaining honey in microwave on HIGH (100%) for 20 seconds. Brush tops of warm muffins with warm honey. Sprinkle with toasted coconut. Serve warm.

  Notes

  • Diabetes-friendly: Replace the desiccated coconut with 1/2 cup rolled oats, and the honey yoghurt with low-fat plain yoghurt. Omit step 4.

    Makes

    12