Banana Coconut Yoghurt Muffin 香蕉椰丝优格麦芬

A nice soft muffin with natural aroma coming from the added banana and desiccated coconut. The desiccated coconut also enhances the texture of the muffin. A small portion recipe that produces just 4 cups to enjoy with the family :)

Ingredients

All ingredients in room temperature

Using 55g omega egg

100g Greek natural yoghurt 原味优格

1 egg 蛋

30g rice bran/vegetable oil 米糠/植物油

50g raw sugar 黄砂糖

1/4 tsp sea salt 海盐

90g top/cake flour 低筋面粉

10g desiccated coconut 干椰丝

1 tsp baking powder 泡打粉

80g ripen banana 熟香蕉

Topping

1 tbsp desiccated coconut 

Some almond flakes 杏仁片

Directions

1. Mix Prima top/cake flour, desiccated  coconut and baking powder in a bowl using a hand whisk. Set aside.

2. Peel and cut banana into cubes. Cover and set aside.

3. Blend Greek yoghurt, egg, rice bran oil, raw sugar, and salt in a mixing bowl.

This is a not-so-sweet version, so you may want to increase the sugar content if you prefer a sweeter muffin crumb.

4. Fold in the flour mixture from (1) briefly. Stop mixing when all the flour ingredients are wet, but still lumpy.

5. Fold in the diced banana.

You can leave behind some banana chunks for decoration use later. This is optional.

6. Scoop the batter into 4 muffin paper cups.

7. Sprinkle some desiccated coconut over the top, and drop some diced banana and almond flakes over.

8. Place the muffins on a tray and bake in a preheated oven toaster at 180 degree Celsius for 45 to 50 minutes, or till the top turns golden and an inserted cake tester came out dry.

You can also bake the muffins in a conventional oven at 180 degree Celsius, middle rack, for 30 to 35 minutes.

After 20 minutes into baking, rotate the muffins to ensure even heating.

Continue to bake for another 15 minutes, then rotate the muffins again.

Finally, bake for another 10 to 15 minutes, or till the crust turns golden.

9. Allow the muffins to cool on a wire rack. Serve warm or cold :)