Foolproof freezer banana-and-coconut muffins
12 
Easy
10 minutes 
20 minutes My daughter loves tucking into these muffins, whether its first thing in the morning with her tea or on the road to keep her going between meals! These are super-easy and freeze really well, so I always double up my batch when cooking.
Ingredients
Method
- 3 ripe bananas
- ½ cup canola or sunflower oil
- 1 t vanilla extract
- 2 large free-range eggs
- 180 g flour
- 150 g brown sugar
- 1 t bicarbonate of soda
- ½ t salt
- 1 t ground cinnamon
- coconut flakes or sunflower seeds, to decorate
Method
Ingredients
1. Preheat the oven to 220°C and grease a 12-hole muffin pan. Mash the bananas in a bowl until smooth, then add the wet ingredients and mix to incorporate.
2. Whisk together the dry ingredients in a separate bowl. Combine the wet and dry ingredients, then spoon the batter into the greased muffin tray, sprinkle with seeds or coconut flakes and bake for 5 minutes. Reduce the oven’s temperature to 180°C and bake for a further 15 minutes or until cooked through.
3. Remove from the oven and allow to cool for 5 minutes in the pan, then remove from the pan and allow to cool completely. Freeze in Ziploc bags or in a freezerproof container. Thaw overnight in the fridge and microwave for a few seconds before eating.
Find more muffins recipes here
Videographer: Ant Hoard / Husk Creative
Photographer: Ant Hoard
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