I hope summer has been treating you right. The last few weeks have been stuffed with champagne, sunny neighborhood runs and lots of delicious meals. There were also trips to Vegas and Cabo in there, but we’ll get to that another time.
Today, we’re talking about muffins. Fruity, slightly sweet and crunchy muffins.
It all started last Friday afternoon. My office very generously provides fresh fruit every day (so nice); but by Friday, most of the bananas are sad looking. I took a few sad bananas and made happy muffins over the weekend.
I love it when things work out.
These muffins have definitely been funked up. But I know you like your muffins funky (what?). In addition to the banana base, I used coconut oil and coconut sugar. There is hype around the wunderkind of the oil world, as a health powerhouse, but I like that it adds a slight coconut flavor while also adding moisture to the muffins. I used coconut sugar…because I had it. You can absolutely substitute vegetable oil and cane sugar. I’m just a fool (for coconut). I also experimented with Almond Flour for part of the four. I think it added great texture and a bit of moisture; but again, using All-Purpose flour is totally fine.
Now for the really fun part: I split the batter, and added MORE coconut in the form of shredded coconut to one batch, and fresh blueberries, a bit of ginger and a stresuel topping to the second batch. Both equally delicious, with a tender crumb and tons of flavor. A fantastic way to use sad bananas (and get in your coconut fix).
Let’s make these.
Banana Base Muffins
(Triple Coconut & Blueberry Ginger Streusel variations)
Makes 20-24 muffins
1.5 c. Almond Flour (or All-Purpose Flour)
1.5 c. All-Purpose Flour
3 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 c. coconut oil, melted and cooled slightly (or vegetable oil)
1-1/2 c. coconut sugar (or cane sugar)*
1 tbs vanilla
4 very ripe bananas, mashed
Pre-heat oven to 400 degrees.
In a medium bowl, sift together: flours, baking soda, baking powder and salt. In a separate large bowl, beat coconut oil and sugar together until smooth. Whisk in eggs and vanilla. Stir in mashed bananas until the bananas are incorporated into the mix (I like leaving a few larger pieces, but you could whisk until smooth if you prefer).
Add the flour mixture to the wet ingredients, until just combined. Do not overmix.
At this point, you can bake as-is and have delicious Banana Muffins. Or you can stir in your favorite mix-ins as these muffins are equal opportunity delicious. However, keep reading for the variations I made.
Split the batter into two bowls and add the following to make the variations:
Triple Coconut Banana Muffins
1 c. shredded unsweetened coconut (*if using sweetened, lessen the amount of sugar)
1/2 tsp rum extract (optional)
Blueberry Ginger Streusel Muffins
1 c. fresh blueberries
1 tsp ground ginger
Streusel Topping (to be added after the batter has been scooped into the tin):
1/2 c. sugar
1/3 c. AP flour
pinch of ground ginger
3 tbs cold butter, cut into small cubes
In a small bowl, whisk sugar, flour and ginger together. Cut in the butter until crumbles form.
Prepare muffin tins: either insert muffin liners or coat with non-stick spray.
Fill muffin tins 3/4 of the way with batter. For Blueberry Muffins, sprinkle streusel topping on just before baking. Bake 10-14 minutes until tops are golden brown. Makes 20-24 muffins.
I’m sorry, did someone say these bananas were once sad?
I didn’t think so.