Hummingbird muffins

These very moist muffins are produced using oil, banana and pineapple with an enjoyable sweetness.

Ingredients make 15

365 g self raising flour

45 g desiccated coconut

1 tsp ground cinnamon

100 g eggs

90 g oil

200 g brown sugar

300 g banana puree

450g tinned crushed pineapple in natural syrup

Method

Preheat oven to 180ºC. Combine the flour, desiccated coconut and cinnamon in a large bowl. Place eggs and oil in a bowl and lightly whisk together, add sugar and banana and combine. Add pineapple, stir until well combined. Scope or pipe mixture into a paper cup filled muffin tray. Bake for approx. 25 minutes.

Note: For variation use peaches, rhubarb and apple puree or add some nuts such as pecan or walnuts.