Banana and Coconut Muffins

I had one of those days. You know the kind of days that you loose everything goes wrong. It all started with me skipping my dinner the night before, I then woke up in the middle of the night starving so at 2 am I went to and had a mini feast. I then was too full to sleep so I lay in bed for ages.  After much tossing and turning I decided to open the window. This made set off the house alarm waking the whole family and causing a lot of shouting generally in my direction. I then woke up with a slight sinus infection which meant I couldn’t put my contacts in so I spent the whole day going around blind, as I hate my glasses. None of  my formulas  would work out in physics class and I had to sit alone in English at the top of the class.  My head heart the whole day and  piano after school I just couldn’t concentrate. The loud banging of the notes only made my head hurt even more. At home I couldn’t wrap my head around Pascals Triangle  for maths homework. After 12 attempts I finally finished my physics question. I popped two Panadol and continued on. I began quoting Dido “wondering why got out of bed at all”. I noticed the black banana in the fruit bowl and my spirit began to perk up, coconut and banana muffins I thought. What I love about these is the mixture tastes just as good raw plus bananas contain tryptophan that the body converts into serotonin. Bananas can make you relax, feel happier and improve your mood and the potassium improves brain power and makes you more alert which I am going to need to be in class if I want to master Pascals Triangle.

Banana and Coconut Muffins adapted from Rachel Allens fruity muffins

  • 2 eggs
  • 100ml of milk
  • 100ml of natural yogurt
  • 75ml of sunflower oil
  • 1 tsp of vanilla extract
  • 225g of plain flour
  • 3 tsp of baking powder
  • 1/2 tsp of baking soda
  • 1/2 tsp of salt
  • 100g of wholemeal flour
  • 70g of brown sugar
  • 1 banana mashed
  • 50g of dessicated coconut

Preheat the oven to 180C. Line muffin tray with 12 cases.  Mix all the wet ingredients together including the banana. In another bowl sift the plain flour, baking powder and baking soda. Add the wholemeal flour, coconut and sugar. Fold into the wet ingredients. Be careful not to over mix. Divide the  mixture between the muffin cases. Cook for 20-25 minutes. The tops should spring back gently when cooked. Allow to stand in the tin for 102 minutes than transfer to a wire tray to cool. 

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