Method
1 Cut out 12 x 15cm squares from non-stick baking paper. Push 1 square into each hole of a 12-hole muffin pan (1/3-cup capacity).

2 Combine sifted flour, baking powder, bicarbonate of soda and shredded coconut in a bowl.

3 Combine bananas, sugar, butter, vanilla extract, eggs and yogurt in a large bowl. Stir with a wooden spoon until well combined. Stir flour mixture into banana mixture until combined. Spoon 1/4 cup of mixture into each prepared pan hole.

4 Cook in a moderate oven (180C) for about 30 minutes, or until cooked through. Remove from oven then transfer muffins to a wire rack. Brush melted honey over the top of each muffin then cool.

Hint: Muffins can be made up to 2 days ahead; keep in an airtight container. Freeze for up to 2 months. Place a frozen muffin in the lunch box as it will thaw by play lunch.