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Monday, February 7, 2011

Banana Coconut Muffins

How I wish we were standing on that beach right now! That picture was actually taken two years ago on our honeymoon in Riviera Maya, Mexico. Sigh. Good times!

Though St. Louis isn't anything like Mexico at this time of year, these muffins were a little taste of that vacation. I have fond memories of indulging in a dish of coconut ice cream after nearly ever meal at our resort--breakfast included! Although I fully intend to recreate that ice cream sometime, Ryan had requested some muffins to snack on and I couldn't help but add a tropical spin to them.

With coconut milk, coconut oil, and coconut flakes, these packed a mean coconut bunch, with banana taking a backseat in flavor. I've had coconut oil in my cupboard for awhile, but this was the first time I used it in anything. I was a little surprised to find it was actually a solid (research informed me that it's only liquid at temperatures warmer than 76 degrees)! It added some additional coconut flavor, but if you don't have it on hand, feel free to substitute vegetable oil.

These muffins really did bring us back to the tropics, and they were at least a little healthier than bowlfuls of ice cream! Considering I threw the recipe together on a whim, I was pleasantly surprised with the results. Moist and light, these muffins were a perfect breakfast/snack!

Tell me, what foods do you connect with a special vacation spot?

One Year Ago: Banana Chocolate Chip Coffee Cake

Banana Coconut Muffins

-2 mashed ripe bananas
-1/4 cup coconut oil (could substitute vegetable oil)
-1/2 cup light coconut milk
-1 egg
-1/4 cup brown sugar
-1 cup all-purpose flour
-3/4 cup whole-wheat flour (could substitute all-purpose flour instead)
-2 1/2 tsp baking powder
-3/4 tsp salt
-3/4 cup shredded sweetened coconut

1. Preheat oven to 400F. In a large bowl, beat bananas, oil, coconut milk, egg, and sugar until well-combined.
2. In a separate bowl, combine flours, baking powder, and salt. Add to wet ingredients, mixing just until combined. Stir in coconut.
3. Spray a twelve-cup muffin tin with cooking spray. Divide batter evenly among the twelve cups. Bake muffins for 15-20 minutes, until an inserted toothpick comes out clean (mine were perfect at 18 minutes!).