2 min read

Banana Muffins with a Greek Yogurt Topping and Toasted Coconut


banana muffins with a Greek yogurt topping and toasted coconut

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.

banana muffins


Dry Ingredients

  • 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

Wet Ingredients

  • 3 very ripe/black bananas mashed thoroughly
  • 1/2 a cup of olive oil
  • 1 egg
  • 1 cup of milk


  • 100 g of good quality strained Greek yogurt
  • a good splash of vanilla extract
  • 1/2 a cup of icing sugar
  1. Mix all the dry ingredients together creating a well in the centre.
  2. Mix all the wet ingredients thoroughly, whisking with a fork.
  3. Add the wet to the dry and MIX UNTIL JUST COMBINED.
  4. 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.
  5. Bake in a pre heated 180 deg C oven for about 20 mins.
  6. Muffins are ready when a skewer inserted in the centre comes out clean.
  7. Remove from oven and let them cool in the tin for 5 mins.  Remove and let them cool completely on a wire rack.
  8. 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.
  9. Once the muffins have cooled spread with topping and top with shredded toasted coconut.