November 13, 2014

Coconut Banana Muffins


These are yummy! As I think about ways to help my kids bake with me in the kitchen, it's a real challenge, because I rarely follow recipes. I'm always adding, taking away, or changing completely. This was one of those times, and these moist, fluffy, coconut muffins were born.

Preheat oven to 375 degrees.
Cream together:
½ Cup butter melted
½ Cup sugar
2 eggs
2 mashed bananas
In a separate bowl:
1 Cup all-purpose Flour
1 Cup coconut flour**
1 ½ tsp Baking Powder
½ tsp Salt
Combine dry into wet ingredients. Add ¼ cup of milk. You want the batter to be “spoonable”, but not like cookie-dough.
Into greased muffin tins, fill 9 of them almost full.
Bake for 15 minutes, check doneness with a toothpick, and bake an addition 5 minutes if needed.
Carefully remove muffins from tin immediately, and allow to cool for a few minutes.

**You can make your own coconut flour by placing dried shredded coconut into your blender and pulverizing it until it's powdery. Or you can use leftover coconut flesh you may have after making coconut milk.


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