Mothers Club afternoon tea – Double Coconut and Banana Muffins


Healthy Double Coconut and Banana Muffins

I’d be lying if I told you the healthy Double Coconut Muffins I made for our mothers group afternoon tea were a hit. A while ago, after our first round of lavish lunch spreads, we collectively decided an afternoon tea would suffice. Let’s just say the muffins I made didn’t quite stack up. Determined to amend my faux pas, later that evening I scoured through my healthiest Cookbooks. Considering Canyon Ranch is one of the world’s number one health spas, I figured their formula for healthy muffins would serve as the perfect basis for my revised version. Now I can honestly tell you, these Double Coconut and Banana Muffins are as delicious as they are healthy. Tried and tested. xx

Ingredients
3/4 cup wholemeal flour
3/4 cup all purpose flour
1/4 cup brown granulated sugar
1/2 shredded coconut (plus 12 teaspoons for sprinkling)
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
2/3 cup almond milk / non fat milk
2 tablespoons melted coconut oil (allow to cool after melting)
1 banana chopped
1/2 teaspoon lime zest

Directions
Preheat the oven to 180c. Spray muffin tray with coconut spray / olive oil spray. In a large bowl mix flours, sugar, baking powder, coconut and salt together thoroughly. In a small bowl beat the egg, then add milk and oil, whisk together. Combine the wet ingredients with the dry, add banana and lime zest and stir until mixed together. Transfer mixture into muffin tray and fill each cup 3/4 way full. Sprinkle each one with 1 teaspoon of shredded coconut and bake for approx 20 minutes or until lightly browned and cooked through. Allow to cool before removing from tray.