Orange & Banana Breakfast Muffins with Shredded Coconut

For a more filling and satisfying breakfast, start your morning with these spiced orange and banana muffins! They’re super simple to make – just throw some flour, baking powder and spices into an awesome concoction of butter, eggs, dark brown sugar, orange zest, mashed banana and milk. Spoon the mixture into paper cups and sprinkle some desiccated coconut over the tops to make them extra pretty. Bake for less than half an hour and voilà! Super delicious muffins for brekkie!

Bananas are a common ingredient in baked goods because they’re incredibly easy to mash up and use as a natural sweetener and binder (much like applesauce is used in some recipes, especially vegan ones), but oranges are a little more unusual. If you need some inspiration to use up any leftover oranges, we’ve got some recipes you might like to try:

• Orange Spiced Rum Balls
• Orange & Cinnamon Chocolate Brownies
• Rosemary & Mandarin Orange Pound Cake
• Zesty Orange-Scented Pancakes with Cacao Nibs {vegan}
• Spiced Orange & Poppy Seed Cake with Citrus Glaze
• Glazed Orange & Apricot Jam Poppy Seed Muffins 

Orange & Banana Breakfast Muffins with Shredded Coconut

Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup butter, softened
2/3 cup dark brown sugar
3 eggs, lightly beaten
1 cup mashed (ripe) banana
1/4 cup milk
Zest of 1 orange

to decorate:
Shredded or desiccated coconut

Preparation:

1. Preheat oven to 180°C and line a regular muffin tray with paper cups.
2. In a medium-sized bowl, combine the flour, baking powder, cinnamon and nutmeg. Mix well, set aside.
3. In a separate (larger) bowl, cream the butter and dark brown sugar until thoroughly combined, then add the eggs, mashed banana, milk and orange zest. Mix well.
4. Add the dry ingredients to the wet ingredients and mix until just combined, then spoon mixture into prepared paper cups.
5. Sprinkle shredded/desiccated coconut over the tops.
6. Bake muffins for approximately 20-22 minutes, or until a skewer inserted into the middle of a muffin comes out clean.
7. Remove tray from oven and transfer muffins to a wire rack to cool. Serve warm with a bit of butter. Muffins are best eaten fresh the day they are made. Store any leftovers in an airtight container.

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