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{insert mental image of nap time here. actual nap time image not Web appropriate since someone learned to take off a diaper.}
On Sunday, I tried to make the most of the 2.5 hours Miles gave me and went on a tear in the kitchen. I made Hungarian Goulash (later served over potato gnocchi), freezer breakfast burritos and Banana Coconut Muffins.
Making muffins might not be a feat of greatness but given that I totally winged them (and almost forgot the egg), I think I deserve some points. Preferably in the form of a brownie.
Many of the recipes I found were not what I wanted or required ingredients (butter, coconut oil) that I didn't have. With two very ripe bananas, though, I was determined to make something. Not only for me but to take to my grandma next week. The sweet thing had a nasty fall last week, and there's nothing she needs more than a basket of tasty, easy to grab goodies.
She loves coconut, and I love the combination of coconut and bananas. Even better: Coconut, bananas and pineapple. I think there's a drink like that somewhere ... Anyway, what came out of the oven was a moist, flavorful muffin that's just sweet enough.
Like my grandma.
Banana Coconut Muffins
1 cup whole wheat flour
1/2 cup all-purpose flour
1.5 teaspoons baking powder
1/4 teaspoon salt
3/4 cup coconut
2 very ripe bananas, mashed
1/3 cup pineapple juice (from can of pineapple tidbits)
1/2 cup canola oil
1 egg
1/4 teaspoon pure vanilla extract
1/2 cup pineapple tidbits
Preheat oven to 375 degrees. Spray muffin tin with non-stick spray or line with muffin papers.
In a bowl, whisk together flours, baking powder, salt and coconut. In a separate bowl, combine mashed bananas, pineapple juice, oil, egg and extract. Add wet ingredients to dry, whisking to just combine. Fold in pineapple bits.
Fill muffin cups 2/3 full with batter and bake for 20-25 minutes, or until a tester comes out barely clean. Cool. Makes 13 muffins.
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