04 Nov Peach, Banana And Coconut Muffins Recipe
Gluten-free, lactose-free peachy treats for afternoon tea.
These muffins are fluffy and moist inside, with a lovely golden and slightly crispy top. They are also tasty and filling – we had them for afternoon tea and there was no late snacking as they tied us over until dinner.
I made them with gluten-free flour and lactose-free milk as I had celiac and lactose-intolerant guests, but they were still a big hit. They could also be made with organic or wholemeal flour and are perfect for popping into school lunch boxes. Next time I might even add some chopped walnuts for some extra crunch.
Preparation Time: 10 minutes
Cooking Time: 25 minutes
350g unsalted butter; plus extra for greasing
3 cups self raising flour; plus extra for dusting
½ cup firmly packed dark brown sugar
½ cup raw sugar
½ tsp vanilla bean paste
4 ripe bananas, finely chopped (about 1¾ cups)
35g shredded coconut
1 tsp cinnamon
1 x 875g tin sliced peaches, drained
Icing sugar, for dusting
Preheat oven to 180°C (160°C fan forced).
Lightly grease two 12-hole muffin tins with butter and dust with flour (you’ll only need to prepare 20 of the muffin holes).
Melt the butter with the dark brown sugar and raw sugar in a large saucepan over low heat.
Remove from heat and add the vanilla bean paste and milk. Take off heat and allow the mixture to cool for a few minutes.
Whisk the eggs into the slightly cooled mixture.
Add the banana, coconut flour and cinnamon, and stir until well combined.
Count out 20 peach slices and set aside to garnish the tops. Dice the rest of the peach slices and stir into the muffin mixture.
Spoon the mixture into the prepared muffin holes, almost to the top, and decorate each with a reserved peach slice.
Bake for 25 minutes, or until golden, then test with a cake skewer. If it comes out clean they are ready.
Serve warm or cooled, dusted with icing sugar.
This is an edited extract from Eat In by Anna Gare published by Murdoch Books/Allen & Unwin, RRP $39.99.
Reviewed by Heidi Rozitis