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How to make Banana, sultana bran and coconut muffins

Yield = 18
Prep time: 0:15
Cook time: 0:40
Total time: 0:55

Ingredients

  • 3 cups Kellogg’s Sultana Bran
  • 2 cups (300g) Coles Brand White Self-Raising Flour
  • 2 teaspoons baking powder
  • 2/3 cup (30g) shredded coconut
  • 2/3 cup (150g) Coles Brand White Sugar
  • 1 teaspoon Coles Brand Ground Cinnamon
  • 1 1/2 cups ripe banana, lightly mashed
  • 1/2 cup (140g) Greek-style yoghurt
  • 3 Coles Brand Australian Free Range Eggs, lightly beaten
  • 2/3 cup (160ml) olive oil
  • Shredded coconut, extra, to decorate

Method

  • Step 1 Preheat oven to 180C. Line 3/4 cup (180ml) capacity muffin pans with 18 patty cases.
  • Step 2 Using clean hands, gently crush the Sultana Bran into a large bowl. Sift in the flour and baking powder. Add the shredded coconut, sugar and cinnamon and stir to combine.
  • Step 3 Combine the banana, yoghurt, eggs and oil in a separate bowl and whisk until well combined. Make a well in the center of the flour mixture and pour in the banana mixture. Use a wooden spoon to stir until just combined.
  • Step 4 Spoon the mixture evenly among the muffin pans and sprinkle with extra shredded coconut. Bake for 30 mins or until a skewer inserted into the centre comes out clean. Set aside for 10 mins to cool.