Banana Coconut Muffins

Rye Humour -- Banana Coconut MuffinsGeoff and I have a weekly routine that goes a little something like this: on Sunday, we buy too many bananas, because they only come in packs of 7 or 8. And by the following Saturday, I have half that many bananas– now brown and freckly and fragrant– that I need to find a creative use for. And then on Sunday, we buy more bananas.Rye Humour -- Banana Coconut Muffins

It drives Geoff crazy because he feels like we’re wasting bananas, but I don’t think we’ve ever actually thrown one away. I’m just having to get more creative about ways to use them up. Is it possible to get tired of plain old banana bread? I don’t want to find out. So here’s this week’s solution: a good, simple banana muffin, with a crunchy little twist. Desiccated coconut gives these muffins that little bit of interest that you sometimes need on a cloudy Wednesday morning.

Rye Humour -- Banana Coconut Muffins

Banana Coconut Muffins
Makes 12 good-sized muffins

1 1/2 cups (190g) flour (use half whole wheat for a little extra heartiness)
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1/2 cup (110g) caster sugar
1/2 cup (100g) packed brown sugar (light or dark)
1/2 cup (120 ml) sunflower oil (or other neutral vegetable oil)
1 tsp vanilla extract
3 ripe or overripe bananas
1 cup (80g) desiccated coconut (or shredded, but make sure it’s not sweetened!)

Preheat your oven to 350°F (175°C). Line a muffin tin with paper cases.

Mash your bananas and set them aside. In a medium bowl, sift together flour, baking soda and powder, and salt. Set aside.

In a large bowl, beat eggs and sugars together until creamy. I just used a fork, but you could use a mixer if you have one handy. Add oil, vanilla, and bananas, and mix until thoroughly combined.

Add the dry ingredients to the banana-egg mixture and stir to combine. (You want to get rid of the lumps, but not to handle it so much that the gluten in the flour starts to develop, giving you tough muffins.) Fold in the coconut until well-incorporated.

With an ice cream scoop or 1/2 cup measure, scoop batter into muffin tins, filling them about 3/4 full. Bake for 20 minutes, or until a toothpick inserted into the center muffin comes out clean (a few moist crumbs are fine).

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