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Banana & Coconut Muffins in Microwave

IFB Recipes

Banana & Coconut Muffins in Microwave

By IFB | September 8, 2022

Program: Top & bottom heater with fan

Pre heat temp: 180°C

Pre heat time: 15 mins

Cook temp: 180°C

Cook time: 15 mins

 

 

Ingredients:

  • 150 gms raw banana flour
  • 100 gms muesli flour (grind in mixer grind into powder)
  • 1 tbsp baking powder
  • ½ tsp ground cinnamon
  • 100 g castor sugar
  • 75g desiccated coconut
  • 4 ripe bananas
  • 175 ml milk
  • 1 egg, beaten
  • 100 g butter, melted
  • 1 tsp vanilla extract
  • 12 muffin cases

 

 

Preparation:

  1. Preheat the oven to 180°C. Line a deep muffin tray with 12 paper muffin cases.
  2. Sift the banana flour, muesli flour, baking powder, cinnamon or nutmeg and a small pinch of salt into a mixing bowl. Stir in the sugar and 50g of the coconut.
  3. Make a well in the middle. Peel 3 of the bananas, slice into a small bowl and mash to a paste with a fork. Peel and thickly slice the other banana, slightly on the diagonal.
  4. Lightly whisk together the milk, egg, melted butter and vanilla extract. Pour into the middle of the dry ingredients, add the mashed bananas and stir together until just mixed. Don't over-mix the batter.
  5. With a spoon, divide the mixture among the paper cases and put a piece of the sliced banana on top of each. Sprinkle with the remaining coconut and bake for 20 minutes until well-risen and golden brown, and a skewer inserted into the centre comes away clean.
  6. Leave to cool for 5 mins and serve warm.

 

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