Banana, coconut and raspberry breakfast muffins

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.