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)
Instructions:
- 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 separate bowl whisk together flour, salt, baking powder and 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.
- 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.
