Banana, Coconut and Cinnamon Muffins

Ingredients

Makes 12 muffins

• 200g plain flour
• 50g desiccated coconut
• 2 tsp ground cinnamon
• 1½ tsp baking powder
• 1½ tsp bicarbonate of soda
• Pinch salt
• 100g protein powder, vanilla or unflavoured
• 25g coconut oil, melted
• 280ml low-fat soured cream
• 90g honey
• 100ml skimmed milk
• 3 large eggs, beaten
• 4 medium bananas, peeled and roughly mashed (400g)

Method

Preheat the oven to 180ºC. Combine the flour, desiccated coconut, cinnamon, baking powder, bicarbonate of soda and salt into a large bowl and make a well in the middle. Put the remaining ingredients (except the bananas) into a liquidiser and blend until smooth. Pour into the dry ingredients and fold together until smooth.

Fold in the bananas then divide the mixture between a 12-hole muffin tin lined with paper cases. Bake for 15 minutes until risen and golden then remove from the oven and leave to cool.

Aim to eat 2 or 3 muffins per meal.

• Good on the go
• Good for batch cooking
• Good for freezing

Tips

• If you plan on freezing the muffins, remove the paper case then wrap individually in clingfilm before freezing.
• This is a great way of using up old, brown bananas as the muffins will be even sweeter and full of flavour.