Coconut… and banana? Why yes! Both of these flavors have a natural sweetness to them and a fun tropical flair. That sweetness means the need for sugar in this recipe isn’t as high as some other muffins I make. Win!
Toasted Coconut Banana Muffins
Ingredients:
- 2 ripe bananas
- 1/4 cup milk
- 2 eggs
- 1/2 oil (coconut oil is the natural fit here, but canola or vegetable would work fine, I’m sure)
- 1 teaspoon vanilla
- 1/2 cup brown sugar
- 2 cups flour (I used 1 cup unbleached, 1 cup white whole wheat.)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4- 1/3 cup shredded coconut (I used 1/3 and had PLENTY to sprinkle generously.)
Preheat oven to 300. Sprinkle coconut over a cookie sheet. Pop in the oven (don’t even worry if it’s up to temp yet.) You’ll want to keep a bit of an eye on it. It’s kind of like toasting nuts… when you smell it? Check on it. You’re shooting for a light brown color all-over. I usually have to give mine one quick stir midway and it takes about 8 minutes. Good enough. Once it’s done, set it aside and crank the oven on up to 375.
Meanwhile, combine bananas, milk, eggs, oil, and vanilla in a large bowl and mash it all together until it’s smooth. Stir in the brown sugar. Add baking soda, baking powder, salt, and flour. Stil until well-mixed. Pour into prepared (greased or paper-lined) muffin tins. Sprinkled toasted coconut over surface. Bake for 20-25 minutes.
Yield: 12 generous muffins (I fill my tins almost all the way.)
linked to:
Tasty Tuesday
Tempt My Tummy Tuesday
So…that coconut oil, isn’t it solid like crisco? DO you use it solid or melt it? I feel kind of dumb.
It’s solid (and harder than Crisco) when it’s below 76 degrees. Above that, it looks like oil. If a recipe called for UNmelted butter or shortening, I use it solid. If it calls for melted butter or vegetable oil, I use it melted. Does that make sense? (Don’t feel dumb at all! Coconut oil behaves differently from other oils.
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