Saturday, January 19, 2013

Coconut Banana Muffins

Coconut Banana Muffins photo coconutbananamuffins_zpsb434dfe9.jpg

You may be seeing a lot of banana recipes, coming up on my blog. I was cleaning out the fridge/freezer and found about a dozen frozen bananas, that I throw in there (skin and all) when they become to ripe to eat. I prefer my bananas on the green side, while the kids aren't fond of bananas that have a lot of brown spots on them. Which makes our banana eating time frame, quite small from the time we bring them home from the store. So yesterday, I threw a Let's Go Bananas party on my Facebook page and so many people shared great looking recipes. This morning, since I was up so early, I decided to bake a few recipes, with my bananas. I chose one recipe from my FB party and decided to create a second recipe for muffins (to throw into the kids lunches, next week). I'll be sharing the second half of my baking venture, next Saturday.


For Christmas, I had bought 5 bags of coconut to bake with. I ended up using 2, so I wondered if I could pair bananas with coconut. Both are tropical fruit, so why not! These muffins are awesome!! You get all the yumminess of banana muffins, with a slight sweet hint of coconut flavour. To increase the coconut flavour, I used coconut oil as the fat in this recipe. Just one note here- **make sure all your ingredients are at room temperature. If not, your melted coconut oil will harden again**. I also used some flax seed as a binder, in this recipe, rather than eggs, since I only had a few eggs left and the kids wanted eggs for breakfast.

Coconut Banana Muffins
printable version

1 1/4 C flour
1 tsp. baking powder
1/4 tsp. salt
3/4 C shredded or flaked sweetened coconut
2  very ripe bananas, mashed
1/2 C dark brown sugar
1/3 C coconut oil, melted
1/3 C buttermilk (room temperature)
1 TBS ground flax seed
2 Tbs water
1 tsp. vanilla
additional coconut for sprinkling

Preheat oven to 375°F and line muffin cups with paper liners.

In a bowl, stir together the flours, baking powder, salt and 1/2 of coconut. In separate bowl whisk together the ground flax with 2 Tbs water. Let sit a few minutes to thicken. Whisk in the bananas, sugar, buttermilk, melted coconut oil and vanilla; add to the dry ingredients and stir just until combined .

Divide batter among lined muffin cups and sprinkle with remaining coconut. Bake for 20-25 minutes, until puffed and coconut begins to turn golden, about 25 minutes. Makes 12-14 medium muffins.

Cindy's notes: If you do not have coconut oil, or ground flax, feel free to replace those items with 1/3 C butter/vegetable oil and 1 egg.

This post linked to

Friday Favorites
Foodie Friends Friday
Weekend Potluck
Sweets for Saturday
Gallery of Favorites
Saturday Show and Tell
Church Supper


Joanne DiPalo said...

Hi Cindy, I make muffins often and this sounds like a yummy recipe especially with the coconut. Thanks for sharing this on Foodie Friends Friday. Please stop by today to vote for your favorite recipe if you have a chance.

Joanne/Winelady Cooks

April @ The 21st Century Housewife said...

Our banana eating time frame is pretty narrow too. I like bananas just after they are ripe and as soon as they go even a little brown I'm not so keen. I've used coconut with banana before and it really does taste fantastic. Your muffin recipe sounds lovely - wholesome and delicious. I like how you put the flax seed in as well.

Kim and Julie (Sunflower Supper Club) said...

Hi Cindy! Your muffins sound really great. I also like my bananas a little green and my kids are the same as yours, so we have a little window as well. I throw mine in the freezer just like you. We've actually scheduled a post soon about the same thing. Great minds think alike! Thanks for sharing at the Weekend Potluck!

Kim Bee said...

Okay lady I totally dig these. I adore banana and coconut together. I do a bread with it that I love. I need to try these next, they looks scrumptious.