Amira's Banana Muffins

You know how some muffins come out dry and ordinary, well these are different. For a lovely moist muffin, make sure your bananas are very ripe and when you mix all the ingredients together you need to mix until just combined, DON'T OVER MIX. What a lovely treat anytime of the day, breakfast or afternoon tea or pop them in the kid's lunchboxes. As you can see from the picture, to some of the mixture I added crushed walnuts for a different treat. They'll be gone in no time. Makes about 16 large muffins.


2 cups S/R Flour, sifted
2 teas Bicarb Soda, sifted
1 teas cinnamon
1 cup sugar
1 cup coconut
1/2 cup milk
3 over ripe medium bananas
4 eggs
1/2 cup canola or vegi oil
handful of crushed walnuts, (optional)

Preheat oven at 180oC (170oC fan forced). Line muffin tin with paper cup cakes.
Mix all dry ingredients together in a bowl (except for walnuts). Mash bananas with milk and stir to combine. Add to dry ingredients. Beat eggs with oil and add to flour mixture. Stir until just combined. Do not over beat. Take a quarter of the mixture and add the crushed walnuts.

Bake at 180oC for 20 minutes.