• 100g melted butter
• 3 eggs
• 1/2 cup each mashed ripe banana
• 1 banana
• 1/2 cup Greek-style yoghurt
• 1/2 cup caster sugar and
• 1/2 cup moist coconut flakes
• 1 cup self-raising flour
• 1 tsp ground cinnamon
• 1/3 cup frozen raspberries and
• Extra 2 Tbsp moist coconut flake
Preheat oven to 190C. Line a 12-hole (1/3 cup capacity) muffin tin with paper cases.
Put 100g melted butter, 3 eggs, 1/2 cup each mashed ripe banana, Greek-style yoghurt, caster sugar and moist coconut flakes in a large bowl.
Sift in 1 cup self-raising flour and 1 tsp ground cinnamon and stir to combine.
Spoon batter evenly among paper cases. Thinly slice 1 banana and arrange slices over batter, then scatter with 1/3 cup frozen raspberries and 2 Tbsp moist coconut flakes.
Bake for 20-25 minutes or until lightly browned and cooked through when tested with a skewer. Serve warm or at room temperature.