Yield: 10 muffins
“Back to Baking”, pp. 214
Something I love baking is muffins. Muffins are versatile, delicious and usually quite filling, just like these ones. They’re almost like a healthy cupcake (or so I like to think when I’m eating one!). This recipe for banana coconut muffins was bound to be savoury, and so it was. I would never have thought to add lime zest to this batter, but it was an enlightened addition! The lime zest provided an unexpected kick to the muffins which was quite pleasant. Also, being curious by nature, I had to try both types of banana muffins: coconut and walnut. I simply divided the batter in two and added 1/4 cup of coconut flakes to one half, and 1/4 cup of walnut pieces to the other. Albeit I enjoyed both types of muffins, my favorites were definitely the walnut banana muffins! I loved the crunchy aspect provided by the walnut pieces. So if in doubt, go ahead and try both!
- ¾ cup mashed, ripe bananas (about 2)
- ½ cup packed light brown sugar
- 1 egg
- 1 teaspoon finely grated lime zest
- ½ teaspoon vanilla extract
- ½ cup unsalted butter, melted and cooled
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup sweetened, flaked coconut (may be replaced with 1/2 cup of walnut pieces)
- Preheat the oven to 375°F. Line a muffin tin with paper or silicone liners.
- Stir the bananas and brown sugar together.
- Add in the egg, lime zest and vanilla extract. Stir well.
- In a separate bowl, sift the flour, baking powder and salt. Whisk together the ingredients. Add this mixture to the banana mixture and stir until well combined.
- Mix in the coconut flakes or walnut pieces. Spoon the batter into the prepared muffin tin.
- Bake for 20-25 minutes, until the muffin tops are golden and spring back when gently pressed. Let the muffins cool for 5-10 minutes before removing them from the tin.