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• 125g unsalted butter, melted
• 3/4 cup (165g) caster sugar
• 3 ripe bananas, roughly chopped
• 2 eggs
• 1 tsp vanilla extract
• 2 cups (300g) self-raising flour, sifted
• 1 cup (45g) desiccated coconut
• 1/2 cup (100g) dark chocolate chips
• Icing sugar, to dust
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- Preheat oven to 200°C and grease a 12-hole
mini-muffin pan.
- Process butter, caster sugar, banana, eggs and vanilla
in a food processor until well combined.
- Place flour, coconut and chocolate in a large bowl, then
fold in banana mixture.
- Working in batches, place dessertspoons of mixture into pan.
- Bake for 15 minutes or until risen and golden. Cool
slightly in pan, then turn out onto a rack to cool
completely.
- Repeat with remaining batter.
Serving Suggestion:: Dust with icing sugar
MAKES 36 Mini Muffins.
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