If you have visited before, you probably know that my 6 year old son, affectionately known around here as The Vegemite Kid has an aversion to fruit, vegetables and meat, but he was completely fooled by these yummy muffins and happily scoffed one for afternoon tea. They are quite deceptive.  They don’t look like anything special, but even the batter smells heavenly……Tropical even.  Which is exactly what they are, Tropical Muffins.

The recipe says it will make 12 muffins, but mine only made 9.  This may be because my bananas were a little on the small side, but that didn’t seem to take away from the flavour.  I prefer my muffins to be light and fluffy, so next time I think I will replace the plain flour and two teaspoons of baking powder with self-raising flour and only one teaspoon of baking powder.

Most importantly for us, they are Diabetic Friendly and the whole family enjoyed them.  I hope yours does too.

Tropical Muffins

Ingredients:

1 3/4 Cups all-purpose flour

1 sugar substitute equal to 3/4 cup of sugar (I used Equal)

2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1/4 cup unsweetened grated coconut

3 medium ripe bananas, mashed

1/3 cup reduced calourie margarine, melted

1 egg, beaten

1 tsp. grated orange rind

1/3 cup unsweetened orange juice

vegetable cooking spray or muffin papers

Method:

Sift together flour, sugar substitute, baking powder, soda, and salt in a large bowl.

Stir in coconut, and make a well in the centre of the mixture.

Combine bananas, margarine, egg, orange rind, and juice.

Add to dry ingredients, stirring until the dry ingredients are just moistened.

Spoon batter into muffin pans coated with cooking spray or lined with muffin papers.

Bake at 180C until muffins spring back when lightly touched and tops of muffins are lightly golden.