Another delicious Muffin Break muffin recipe!

Banana & Coconut Muffins
MAKES 10
1 pack Vanilla Muffin Break Muffin Mix
2 large eggs, or egg replacement
2/3 cup canola oil (165ml)
2/3 cup milk of your choice (165ml)
200gm mashed banana
2/3 cup shredded coconut
Prepare- Preheat a fan forced oven to 160°C and place 10 muffin wrappers in a muffin tray
Mix- in a bowl, whisk together milk, eggs and oil
Empty contents of packet into the bowl and mix until all ingredients are all combined
Gently fold in banana and coconut using a spoon, do not over mix
Portion- Using a spoon, portion the mix evenly into the 10 muffin wrappers. Decorate with additional banana or coconut if desired
Bake- Place tray on the top shelf of your preheated oven, and bake for 30 minutes. Rotate tray at halfway to ensure even baking
Cool- After baking, remove tray from oven and place muffins on a cooling rack
Storage- Muffins should be stored in the fridge (1-4°C) for up to 5 days, or in the freezer (-18°C) for up to 3 months