Name: Banana, sultana bran and coconut muffins
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1
Ingredients: 750.00 ml Kellogg’s Sultana Bran; 300g self-raising flour; 8.00 gm baking powder; 30g shredded coconut; 150g white sugar; 2.50 gm Brand Ground Cinnamon; 390.00 gm ripe banana, lightly mashed; 140g yoghurt; 3 Free Range Eggs, lightly beaten; 160ml olive oil; Shredded coconut, extra, to decorate

Banana, sultana bran and coconut muffins

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Prep Time:
15 minutes

Cook Time:
40 minutes

Total Time:
55 minutes

Delicious banana muffins with Sultana bran and coconut, perfect for a satisfying snack. Recipe by Courtney Roulston, MasterChef Australia contestant.

Ingredients:

750.00 ml Kellogg’s Sultana Bran
300g self-raising flour
8.00 gm baking powder
30g shredded coconut
150g white sugar
2.50 gm Brand Ground Cinnamon
390.00 gm ripe banana, lightly mashed
140g yoghurt
3 Free Range Eggs, lightly beaten
160ml olive oil
Shredded coconut, extra, to decorate

Instructions:

Preheat the oven to 180C and line 18 patty cases in 3/4 cup (180ml) capacity muffin pans.
Crush the Sultana Bran cereal in a large bowl using your hands. Sift in the flour and baking powder, then toss in the shredded coconut, sugar, and cinnamon. Stir until well combined.
In a separate bowl, mix together the banana, yogurt, eggs, and oil until well combined. Create a well in the middle of the flour mixture and pour in the banana mixture. Stir with a wooden spoon until just combined.
Divide the mixture evenly into the muffin pans and generously sprinkle with additional shredded coconut. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let them cool for 10 minutes before enjoying.

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