Recipe: Banana Coconut Muffin

So, I've forgotten I bought bananas and when I remembered I had them, they were already overripe. I've thrown overly ripe bananas before and I'm kicking myself why I haven't tried this recipe before. This recipe doesn't use egg or butter instead I opted for coconut oil which I used in my Coconut Oil Choco Raisin Cookies last week. I also have some coconut shavings I bought about a month ago, because they just look so delicious and haven't gotten to cooking with them until this week with the Coconut French Toast I made for breakfast.

Banana Coconut Muffin

By Jenn Manigao-Tan
Published 09/18/2013

This is a very easy recipe based on a recipe from thefreshloaf.com.

Ingredients

• 3 very ripe bananas, mashed
• 1 cup all purpose flour
• 1/2 cup whole wheat flour
• 1 tsp baking soda
• 1 tsp salt
• 3/4 cup brown or muscovado sugar (you can use less)
• 1/2 cup coconut oil
• 1 tsp vanilla
• 1/2 cup coconut shavings
• 1/4 cup chocolate chips or chocolate shavings

Instructions

1. Preheat oven to 325 degrees F. Prepare muffin or loaf tin.
2. Cream/beat together coconut oil and sugar. Add vanilla. Mix in dry ingredients. Then add mashed banana and coconut shavings. Mix before adding chocolate chips.
3. Bake for 40mins or until toothpick test comes clean.

Yield: 6 jumbo muffins

Cream sugar and coconut oil. Add vanilla.

Combine all ingredients

Makes 6 jumbo muffins.

Do a toothpick test to check done-ness.

Enjoy with a cup of coffee.

Cross section shows coconut and melted chocolate.

I love the deep flavor and color the muscovado sugar brought to this recipe. It will look darker than the usual banana muffin because of the sugar and chocolate, but will taste better. You can lessen sugar because banana is already sweet. The ones I made came out so moist!

Enjoy!