I don’t do much baking. I sometimes make cakes and sweets and end up usually distributing them to the neighbours and friends! I think I have more of a “savoury tooth” than a sweet one. But once in a while I get the urge and off I go. So with a few left over and very dark bananas I made some muffins the other day. I know there’s probably a million recipes for muffins floating around the net but what makes these stand out is the thick Greek yogurt topping. I’ve finally managed to find a decent strained variety and I enhanced it with a little vanilla extract and some icing sugar. The final little decadent touch was to toast some grated coconut in a hot oven and sprinkle it on top. Perfect for breakfast or with your morning coffee.
RECIPE FOR BANANA MUFFINS
- 100g of self raising flour
- 100g of wholemeal self raising flour
- 100g of soft brown sugar
- 1 tsp of baking powder
- 1 tsp of ground cinnamon
- 3 very ripe/black bananas mashed thoroughly
- 1/2 a cup of olive oil
- 1 egg
- 1 cup of milk
GREEK YOGURT TOPPING
- 100 g of good quality strained Greek yogurt
- a good splash of vanilla extract
- 1/2 a cup of icing sugar
- Mix all the dry ingredients together creating a well in the centre.
- Mix all the wet ingredients thoroughly, whisking with a fork.
- Add the wet to the dry and MIX UNTIL JUST COMBINED.
- Line a 12 cup muffin pan with some paper liners and scoop in the mixture making sure to leave a bit of room on the top for them to rise.
- Bake in a pre heated 180 deg C oven for about 20 mins.
- Muffins are ready when a skewer inserted in the centre comes out clean.
- Remove from oven and let them cool in the tin for 5 mins. Remove and let them cool completely on a wire rack.
- To make the yogurt topping whisk in the icing sugar with the vanilla until it becomes a little thick. Place in the fridge as it will be easier to spread later.
- Once the muffins have cooled spread with topping and top with shredded toasted coconut.