Set out 12-14 paper muffin cases on a tray, or lightly butter a muffin tray. I used a silicone muffin tray – it’s a godsend.
Get your hands on your bananas. I mean this literally. Don’t be afraid to squish the bananas a bit in between your hands as you put them into the mixing bowl. Grab a fork and mash the banana further until it’s well mashed but don’t be too crazy about it – small lumps are fine.
Add the two eggs, stirring them into the mixture followed by the low-fat spread and vanilla extract.
Add the flour and coconut and stir well until the flour is incorporated.
Finally, gently fold the blueberries into the mixture.
Now the fun part – spoon the mixture into the muffin tins (I used about 2 tbsp per muffin.)
Bake for 25-30 minutes until golden. Check the mixture is cooked through using a toothpick/knife, making sure it comes out clean.
Leave to cool for 5 minutes before removing from the tray. Allow them to cool on a wire rack before you eat your weight in muffins.