Peach, banana & coconut muffin recipe from the “Eat In” cookbook by Anna Gare – Perfect for a breakfast treat!
There’s nothing like a hot muffin straight out of the oven, and these little beauties are buttery, moist and wonderfully dense — just the way I think a muffin should be! The banana gives them a much heavier consistency than those cupcake-like muffins you often find in shops. And, because of that, these keep brilliantly for a couple of days and are perfect when you need to grab something quick on your way out the door in the morning.
Ingredients (Makes 20)
- 350 g (12 oz) unsalted butter, plus extra for greasing
- 450 g (1 lb/3 cups) self-raising flour, plus extra for dusting (see Note)
- 110 g (33⁄4 oz/1⁄2 cup, firmly packed) dark brown sugar
- 110 g (33⁄4 oz/1⁄2 cup) raw sugar
- 1⁄2 teaspoon vanilla bean paste
- 125 ml (4 fl oz/1⁄2 cup) milk
- 3 eggs
- 4 ripe bananas, finely chopped (about 13⁄4 cups)
- 35 g (11⁄4 oz/1⁄2 cup) shredded coconut
- 1 teaspoon ground cinnamon
- 1 x 875 g (1 lb 15 oz) tin sliced peaches, drained
- Icing (confectioners’) sugar, for dusting
- Preheat the oven to 180°C (350°F/Gas 4).
- Lightly grease two 12-hole (80 ml/21⁄2 fl oz/1⁄3 cup capacity) muffin tins with butter and dust with flour (you’ll only need to prepare 20 of the muffin holes).
- Melt the butter with the two different sugars in a large saucepan over low heat. Remove from the heat and add the vanilla bean paste and milk. Allow the mixture to cool for a few minutes.
- Whisk the eggs into the slightly cooled mixture.
- Add the banana, coconut, flour and cinnamon, and stir until well combined.
- Count out 20 peach slices and set aside to garnish the tops.
- Dice the rest of the peach slices and stir into the muffin mixture.
- Spoon the mixture into the prepared muffin holes, almost to the top, and decorate each with a reserved peach slice.
- Bake for 25 minutes, or until golden, then test with a cake skewer. If it comes out clean, they’re ready.
- Serve warm or cooled, dusted with icing sugar.
I’ve been experimenting with different flours lately and I find that organic and wholemeal ones give these a wonderful earthy flavour. There are big differences in taste between good certified organic flour and regular flour, so I encourage you to experiment and taste the difference for yourself.