A few years back, I had a disastrous baking experience with my friend Sophie. Our first muffin-making endeavor ended in chaos—a carrot muffin that was so dense, it could have doubled as a paperweight. We followed the recipe meticulously, yet the batter looked suspiciously like cookie dough. Ignoring our instincts, we pressed on. The end result was a muffin that felt like a rock, and in a moment of jest, I pretended to throw it at Sophie, nearly knocking her out instead!
After that, I shied away from muffins until recently. Now, I can’t get enough of them! Thanks to Pinterest, I’ve discovered how quick and fun they can be, offering a canvas for endless flavor combinations. This recipe is a delightful twist on classic banana bread, infused with my favorite ingredient: coconut. You’ve been forewarned—I devoured three of these muffins in one sitting!
Ingredients:
- 1 1/2 cups all-purpose flour, sifted
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup coconut oil
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups mashed bananas (about 3-4 small bananas)
- 1/2 cup shredded coconut
Directions:
- Preheat your oven to 350°F (175°C).
- Prepare a muffin tin by greasing it with butter or coconut oil, or line it with paper liners.
- In a small saucepan, gently heat the coconut oil just until it melts but remains cool.
- In a mixing bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon; set aside.
- In another bowl, whisk the melted coconut oil, brown sugar, eggs, vanilla extract, and mashed bananas until combined.
- Gently mix the wet ingredients into the dry ingredients, being careful not to overmix.
- Fold in the shredded coconut until evenly distributed. Divide the batter among the muffin cups.
- Bake for approximately 16-18 minutes, or until a toothpick inserted in the center comes out clean. Allow muffins to cool on a rack.
These muffins are best enjoyed fresh but can be kept in an airtight container for up to two days without losing their moisture. For those looking for more insights into home insemination, check out one of our other blog posts that discusses the journey of becoming a mom after IVF struggles here.
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Summary
These Coconut Banana Muffins are a delightful treat that combines the sweetness of ripe bananas with the tropical flavor of coconut. They are easy to make and perfect for any occasion. Enjoy them fresh or store them for later—they’re sure to be a hit!