With 15 ingredients required for 12 muffins, this recipe may not be the best use of time. It is, however, a good way to use up ripe bananas in something other than banana bread.
My word block from last week seems to have carried over to this week, so I have little more to say other than the muffins have an interesting flavor where the warmth of the rum and sweetness of the honey shine through. In fact, I was hard pressed to tell the muffins had bananas in them at all.
To change up the topping a bit, follow the original recipe and use 1/4 cup chopped pecans and 1/4 cup coconut in place of the 1/2 cup coconut I wrote below.
Toasted Coconut Muffins
- For the Muffins
- 2/3 cup coconut flakes or shredded coconut
- 3/4 cup whole wheat flour
- 3/4 cup all-purpose flour
- 1 teaspoon baking power
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup honey
- 1/3 cup coconut milk
- 1/3 cup sour cream or plain yogurt
- 1 large egg, lightly beaten
- 2 ripe bananas, mashed (about 1 cup of mashed banana)
- 2 tablespoons coconut oil, melted
- 2 tablespoons rum
- 2 teaspoons vanilla extract
- For the Topping
- 3 tablespoons brown sugar, packed
- 1/2 cup shredded coconut
- 1/8 teaspoon salt
- 1 tablespoon butter
- Place the coconut in a skillet over medium heat and toast until light golden brown, about 10 minutes.
- In a medium bowl, whisk together the flours, baking power and salt.
- In a large bowl, stir together the sugars, honey, coconut milk, sour cream or yogurt, egg, mashed bananas, coconut oil, rum and vanilla.
- Fold the dry flour mixture into the wet mixture along with the toasted coconut.
- Pour the batter into each well of a paper-lined or greased muffin tin.
- To form the topping, mix the brown sugar, coconut, and salt together.
- Rub a tablespoon of butter into the mixture so that resembles a sandy texture.
- Sprinkle the topping over the tops of the muffins and bake at 350 degrees for 30 minutes or until a knife inserted into the center of a muffin comes out clean.