Zespri Banana and Coconut Muffins

Ingredients

3 Zespri™ SunGold™ Kiwifruit, peeled
1 ripe banana, peeled
100 g butter, melted
3 eggs
1/2 cup Greek-style natural yoghurt
1/2 cup caster sugar
1/4 cup moist coconut flakes, plus extra 2 Tbsp
1 cup self-raising flour
1 tsp ground cinnamon

Method

Preheat the oven to 180 C fan-forced.

Line a 12-hole (1/3 cup capacity) muffin tin with paper cases or squares of baking paper.

Roughly chop 1 Zespri™ SunGold™ Kiwifruit, place into a large bowl along with banana. Use a fork to mash together until smooth.

Add butter, eggs, yogurt, sugar and coconut. Stir with a fork to combine, then sift in flour and cinnamon, stirring again until just combined. Spoon batter evenly among muffin tin holes.

Thinly slice remaining Kiwifruit and place a slice on each, in the centre of the batter. Scatter with extra coconut flakes.

Bake for 20-25 minutes or until golden and cooked through. Cool in tin for 5 minutes then remove and allow to cool on a wire rack. Serve warm or at room temperature.

Credits: Zespri Kiwifruit

Photo Credits: Zespri Kiwifruit