Banana, Coconut and Cinnamon Muffins

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

Fold in the mashed 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.

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.