Tuesday, April 23, 2013
I have been eaten out of house and muffin.
Somehow, we've managed to eat 24 muffins in the last 24 hours.
So, I found my self making muffins again this afternoon.
Today's muffins needed to have banana in them because of an over ripe bunch I had to use up.
These are much less sweet than yesterday's Blueberry Lemon Muffins and use whole wheat flour.
Originally, this recipe calls for coconut oil but melted butter works too.
By all means, use coconut oil, if you can, it will give them even more rich coconut flavour.
If you double the recipe, like I did, you will get 24 muffins or 12 large and 24 mini. (Reduce heat to 325 and cook for 15 minutes for mini muffins.)
Banana Blueberry Coconut Muffins
(adapted slightly from cookieandkate.com)
3/4 cup whole wheat pastry flour
1/2 cup whole wheat flour (I used rye)
1 1/2 teaspoons baking powder
zest of 1/2 lemon
1/2 cup virgin coconut oil or butter, melted
1 cup ripe banana, mashed
1/4 cup honey
1 large egg, preferably at room temperature
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
3/4 cup unsweetened shredded coconut, divided
1 tablespoon turbinado (raw) sugar
Preheat oven to 375 F.
Grease a muffin tin or line the tin with muffin liners (I also spray liners with no stick spray).
In a medium bowl, whisk together the flours, baking powder, salt and lemon zest. Stir in 1/2 cup shredded coconut.
In a separate, medium bowl, whisk together the coconut oil, mashed banana, honey, egg and vanilla.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Stir in berries.
Divide batter among prepared muffin cups, then sprinkle the muffin tops with the remaining 1/4 cup coconut (about 1 to 2 teaspoons each). Top with a very light sprinkle of raw sugar.
Bake for about 20 minutes, until a toothpick inserted into the center comes out clean.