Picnic

moist coconut and banana muffins, low fat and sugar is for Dessert.

moist coconut and banana muffins, low fat and sugar takes 10 minutes to prepare.

moist coconut and banana muffins, low fat and sugar takes 25 minutes to cook.

moist coconut and banana muffins, low fat and sugar makes 12 servings.

The ingredients for moist coconut and banana muffins, low fat and sugar are:

75g toasted dessicated coconut
240g self raising flour
1 teaspoon baking powder
1 teaspoon lemon juice
15g Sucralose (eg. Splenda) powder sweetener
1 teaspoon vanilla extract
2 medium fresh eggs
1 very large or 2 small mashed bananas
200ml light (reduced fat) coconut milk

Here is how you make moist coconut and banana muffins, low fat and sugar:

Toast coconut in a dry non-stick pan over a medium heat for a few minutes until lightly toasted.remove from heat and allow to cool.Beat bananas, coconut milk, eggs, vanilla extract, and lemon juice together in a bowl.In another bowl mix dry ingredients.Combine dry and wet ingredients and stir.Divide mixture equally between 12 muffin cases and bake in a pre-heated oven at 170C fan for 25-30 minutes until a skewer inserted in the centre comes out clean. Allow to cool. store in an airtight container.Serving Size:?makes 12 muffins

The nutritional information for moist coconut and banana muffins, low fat and sugar is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 148.3

• Total Fat: 5.1 g
• Cholesterol: 27.3 mg
• Sodium: 58.1 mg
• Total Carbs: 22.5 g
• Dietary Fiber: 1.1 g
• Protein: 3.4 g

The dietary needs meet for moist coconut and banana muffins, low fat and sugar is Low Fat