Banana and Coconut Muffins. 14
July 15, 2012
This recipe is an ABSOLUTE CRACKER.
I know I say that A LOT but TRULY, this time, I mean it.
That sounds AWFUL, Phans. It sounds like whenever else I say it, I’m lying to you, I PROMISE I’M NOT, it’s just that this recipe is SOOOOOOOO easy to follow and SOOOOOOO quick to complete that a drunk 18 year old on their first night at Schoolies week could make it blindfolded…..whilst standing on their head!
The beauty of these muffins is that they are FLEXIBLE. Yes, FLEXIBLE muffins. You can change the ingredients to suit what you want to eat….don’t like banana?? Swap it for mango (That was Sash’s idea – thanks Sash, it was great seeing you yesterday!), Don’t like coconut?? Leave it out! This recipe isn’t mine, it actually comes from the Herbivoracious blog, but I modified it to up the Banana-ness and add in the coconut, as that’s what suited my tastes!
Ingredients
- 4 large ripe bananas
- 1/4 – 1/2 cup of coconut (depending on how much you like it!)
- 1/2 cup butter – unsalted
- 1 cup brown sugar
- 1 egg, beaten
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Method
Note: Make sure you get “ripe” bananas. They will look PETRIFYING from the outside but gorgeous and golden on the inside! And the flavour is INSANE!
1) Preheat oven to 190 degrees celsius. Mash the bananas in a bowl, leaving them kinda chunky, around the size of a $2 coin
2) Melt the butter and pour over bananas, combine. (Note: I then get a pastry brush and use the drips of butter left in the bowl to brush my muffin tin so they don’t stick when cooking!)
3) Add to this mix the coconut, sugar, beaten egg, milk, vanilla and salt – stir to combine well. Stir stir stir stir!!!
4) Sift the flour with the powder and soda over the top of the bowl of combined wet ingredients. Move the sieve around so that the flour/sode/powder is scattered EVENLY over the top of the other stuff. NOTE: AND THIS IS SUPER IMPORTANT, You do NOT want to OVER MIX this flour part into the wet ingredients, YES you want it to combine, but over stirring will cause the muffins to be stodgy and heavy and dense like rock cakes. It’s actually better to UNDER combine (to a level!) than over stir! By sifting the flour etc over the wet ingredients evenly, you save yourself some stirring and thus give your muffins a better chance of being light and fluffy!
FOLD together, create ribbon effect to start, DO NOT OVER MIX!
5) Once combined, divide mixture evenly into muffin tin, you should get 8 muffins. (I actually only made a half recipe for the blog, so ignore the fact that you see 4 not 8!) Of course they will rise but if you want lovely crunchy muffin tops make sure to fill individual portions to the top rim. Bake for abouttttt 25 mins, until tops are dark golden and inserted toothpick comes out dry!
6) Allow to cool on wire rack and then dust generously with icing sugar!
Bon Appetit!
14 comments
ok. so your posts have inspired me to start cooking again!! I think I’m in love….
but how do you do the paper thingy on the two of the muffins???
It’s so nice that the posts have inspired you! Baking is THE BEST! The paper muffin holders were bought from the supermarket! But you can make your own by cutting baking paper into squares and folding….maybe I should do a post on how to do that…..?? :)
oh yes, shopping I know. and I have all types of cases… but it looks like they are not used?? but yes! lesson on baking paper cases!!! please….
These look amazing. I love how you can change your flavor to suit. Will be giving these a go. I think they will be great for H. x
muffins were great – lovely taste a couple of minutes after coming out of the oven! Good job
Good job to you!! Well done! Thanks for letting me know :)
I made these following the exact recipe above and they were fantastic! Although I think I might have sliiiiightly overmixed the flour. I tried not to!
I made them again two days later (I had a lot of bananas that needed using) with caramel choc chips and macadamias instead of coconut and they were really moist and nice. Lovely. Thanks for the receipe.
Good on you Claire! Sounds AWESOME! Did you take a picture?! If so, you HAVE to enter our Facebook competition – http://www.facebook.com/phoodieblog
hello!! Question. Can I substitute the butter with anything else?
Hi Val! Hmmmmm…. the short answer is no… I am sure you *could* but I can honestly not recommend one substitute. Not sure of your reasons….allergy, low fat etc but in terms of calories, there’s actually not THAT much per serve… but of course I would say that! :)
lol!! Thank you!
I was just thinking about what to do with my ripe bananas, and I came face to face with your muffins. They are in the oven now!Can’t wait!thanks marie :)
Gizzie!!
Once you cook them take a photo and enter the competition!!! :)
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