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Export 4 ingredients for grocery delivery
Step 1
Preheat oven to 180°C (350°F). Line 12 x ½-cup-capacity (125ml) muffin tins with paper cases and set aside.Add the banana and ¾ cup (60g) of the coconut to the muffin mixture and fold until just combined. Divide the mixture between the prepared tins. Place the sugar and the remaining coconut in a small bowl and mix to combine. Sprinkle the muffins with the coconut sugar and bake for 25–30 minutes or until cooked when tested with a skewer.Transfer to a wire rack to cool. Makes 12
Step 2
Preheat oven to 180°C (350°F). Line 12 x ½-cup-capacity (125ml) muffin tins with paper cases and set aside.Add the banana and ¾ cup (60g) of the coconut to the muffin mixture and fold until just combined. Divide the mixture between the prepared tins. Place the sugar and the remaining coconut in a small bowl and mix to combine. Sprinkle the muffins with the coconut sugar and bake for 25–30 minutes or until cooked when tested with a skewer.Transfer to a wire rack to cool. Makes 12
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