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banana coconut muffins recipe

Written on Wednesday, August 3, 2016 | 1:57:00 PM



MAKES : 12 MUFFINS

Ingredients : 
- 2 medium ripe bananas, mashed (see note)
- ½ cup sugar, plus 1 tablespoon for sprinkling
- ½ cup light coconut milk
- 1½ cups all-purpose flour
- ½ cup unsweetened shredded coconut, plus 1 tablespoon for sprinkling

Preparation Method :
1) Preheat the oven to 350°F. Line a muffin pan with 12 muffin liners and set aside.

2) With a hand mixer, in a large bowl, blend the bananas and ½ cup of the sugar on medium speed for 1 minute, then add the coconut milk and mix until combined. Add the flour and ½ cup of the shredded coconut and beat for 30 seconds, or until well combined (you don’t want to overblend, so a few little clumps are okay).

3) Divide the batter among the lined muffin cups and sprinkle with a pinch each of sugar and shredded coconut (or use more or less sugar and coconut, as desired).

4) Bake the muffins for 40 to 45 minutes, or until they start to turn golden brown on top. Allow to cool for 5 to 10 minutes in the tins, then enjoy warm; or allow to cool completely and freeze for later enjoyment.

NOTE :

I like freezing ripe bananas so that whenever I want to make a batch of muffins, I can just remove them from the freezer and don’t have to wait days for fresh ones to ripen. To freeze ripe bananas, wait until they are speckled brown, then peel and slice them in half, wrap in plastic wrap or put in a resealable plastic freezer bag, and label “ripe bananas: mm/dd/yy” so you know the date you froze them. Ripe bananas keep frozen for up to one year. To thaw, simply remove them from the freezer about an hour before you want to use them, and drain off any excess liquid.




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