Coconut Banana Muffin

Preheat the oven to 160 °C (fan) and line a muffin tin with paper cases.

In a bowl, thoroughly mix the flour, baking powder, coconut flakes and a pinch of salt.

Mash the banana finely with a fork in a second bowl.

Add the egg, oil, coconut milk and sugar to the banana and beat until frothy.

Fold the flour-coconut mixture briefly into the wet ingredients until just combined.

Spoon the batter into the cases (about two-thirds to three-quarters full) and place the tray in the oven.

Bake the muffins for about 20–25 minutes until golden and a skewer comes out clean.

Let the muffins rest for 5 minutes, then remove them from the tin and cool completely on a wire rack.