You will need:
125g self-raising wholemeal flour
2 tsp ground cinnamon
50g butter, melted
30 g coconut oil
1 tsp vanilla essence
1 tbsp milk
3 over rip bananas, mashed (black bananas if possible as it makes the cakes sweet)
3/4 cup of desiccated coconut
Preheat oven to 180 degrees Celsius.
Melt butter and coconut oil in the microwave for approx. 20 seconds depending on your microwave.
In a large bowl add flour, cinnamon and coconut.
Make a well in the middle and add melted butter and oil.
Add mashed bananas and start stirring through.
Add vanilla essence, egg and milk and mix through well.
Add mixture to a cup cake tray with or without cupcake shells, please note if you don’t use cupcake shells then you will need to spray oil your cupcake tin so they don’t stick. Usually 2 tablespoons per each cupcake is good.
Bake for 30-40mins until a skewer inserted in the middle comes out clean.
Remove from over allow to cool in tin for 10 mins then turn out.
Enjoy warm or wait to cool, store in air-tight container
These are freezable!