Banana, sultana bran and coconut muffins

Try these banana muffins made with Sultana bran and shredded coconut for a tasty afternoon snack.  Recipe by Courtney Roulston, MasterChef Australia Series 2 contestant.

Recipe «Banana, sultana bran and coconut muffins» presented in category Recipes / Desserts, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author sheff would need: 3 cups Kellogg’s Sultana Bran, 2 cups Coles Brand White Self-Raising Flour, 2 tsp baking powder, 2/3 cup shredded coconut, 2/3 cup Coles Brand White Sugar , 1 teaspoon Coles Brand Ground Cinnamon, 1 1/2 cups ripe banana, lightly mashed, 1/2 cup Greek-style yoghurt , 3 Coles Brand Australian Free Range Eggs, lightly beaten, 2/3 cup olive oil, Shredded coconut, extra, to decorate.

Ingredients:

• 3 cups Kellogg’s Sultana Bran 
• 2 cups Coles Brand White Self-Raising Flour 
• 2 tsp baking powder 
• 2/3 cup shredded coconut 
• 2/3 cup Coles Brand White Sugar 
• 1 teaspoon Coles Brand Ground Cinnamon 
• 1 1/2 cups ripe banana, lightly mashed 
• 1/2 cup Greek-style yoghurt 
• 3 Coles Brand Australian Free Range Eggs, lightly beaten 
• 2/3 cup olive oil 
• Shredded coconut, extra, to decorate 

Instructions

1. Preheat oven to 180C. Line 3/4 cup (180ml) capacity muffin pans with 18 patty cases.
2. Using clean hands, gently crush the Sultana Bran into a large bowl. Sift in the flour and baking powder. Add the shredded coconut, sugar and cinnamon and stir to combine.
3. Combine the banana, yoghurt, eggs and oil in a separate bowl and whisk until well combined. Make a well in the center of the flour mixture and pour in the banana mixture. Use a wooden spoon to stir until just combined.
4. Spoon the mixture evenly among the muffin pans and sprinkle with extra shredded coconut. Bake for 30 mins or until a skewer inserted into the centre comes out clean. Set aside for 10 mins to cool.