Ingredients
- 1/4 cup softened butter
- 1/3 cup caster sugar
- 1 cup all purpose flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 egg
- 1 large very ripe bananas, mashed
- 3 tbsp + 1 tsp natural plain yogurt
- 1/3 cup toasted walnuts
- 1 1/2 tsp vanilla
- 1/3 cup shredded coconut
- 3/4 cup blueberries (divided)
Directions
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Preheat oven to 350 degrees. Line a muffin tin with 9 muffin cases. Cream together the butter and sugar with a mixer. Add the egg mixing thoroughly, then stir in vanilla and blend well. In a separate bowl whisk together flour, salt, baking powder and the baking soda. Slowly add the dry ingredients into the butter mixture, alternating with the yogurt – make sure to start with flour and end with flour.
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Place the walnuts in a dry skillet over medium heat and cook for a 3-4 minutes, tossing frequently. Set aside and cool. Mash the bananas very well with a fork. Gently add the smashed bananas,toasted nuts and coconut into the batter then carefully stir until combined. Fold in blueberries, reserving a few for the top of each muffin. Pour the batter into the cases then sprinkle the remaining blueberries on top. Bake for 22-25 minutes or until tester comes out of the center of the muffin clean. Let cool in the pan for a few minutes before transferring to a rack. Let cool for at least 5 minutes before serving.