Ingredients

  • 1/4 cup softened butter
  • cup caster sugar
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 egg
  • 1 large very ripe bananas, mashed
  • 3 tablespoons + 1 tsp natural plain yogurt
  • cup toasted walnuts
  • 1 1/2 teaspoons vanilla
  • cup shredded coconut
  • 3/4 cup blueberries (divided)

Ready In 45 Minutes

Servings: 9

Cooking Instructions

Step 1

  • Preheat oven to 350 degrees.
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Step 2

  • Line a muffin tin with 9 muffin cases.
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Step 3

  • Cream together the butter and sugar with a mixer.
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Step 4

  • Add the egg, mixing thoroughly, then stir in vanilla and blend well.
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Step 5

  • In separate bowl whisk together flour, salt, baking powder and baking soda.
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Step 6

  • 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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Step 7

  • Place the walnuts in a dry skillet over medium heat and cook for a 3-4 minutes, tossing frequently; Set aside and cool.
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  • Length: 4 minutes

Step 8

  • Mash the bananas very well with a fork.
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Step 9

  • Gently add the smashed bananas, toasted nuts and coconut into the batter then carefully stir until combined.
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Step 10

  • Fold in blueberries, reserving a few for the top of each muffin.
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Step 11

  • Pour the batter into the cases then sprinkle the remaining blueberries on top.
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Step 12

  • Bake for 22-25 minutes or until tester comes out of the center of the muffin clean.
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  • Length: 25 minutes

Step 13

  • Let cool in the pan for a few minutes before transferring to a rack.
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Step 14

  • Let cool for at least 5 minutes before serving.
  • Length: 5 minutes