So, way back about 7 or 8 months ago, I saw this recipe for delicious banana coconut muffins. I ripped it out and placed it on the counter, planning on making them in the near future. Weeks went by, no muffins. Months went by, still no muffins. Seriously, it was getting absurd.
Brice kept asking me “Can I throw this paper away?” To which I would defensively reply, “No! I’m going to make those! …. sometime…”
And then I promptly would not make them. I even bought the ingredients, but just never followed through. Until last weekend!
I don’t know why I ever procrastinated. These Banana Coconut Muffins are super easy to make and really delicious. They are a great way to start your day, filled with whole grains and protein. They are fluffy and moist on the inside, yet have a crunchy, light muffin top. With very little sugar added, these muffins are best served with fresh fruit jam to sweeten them up just a bit.
The best part? Apparently the recipe comes from Mario Lopez, who will always be affectionately known as AC Slater in my heart.
Random? Yes, most definitely. Awesome? Yes, yet again. I mean, who didn’t love this show??
I can’t imagine it is just me who dog-ears a recipe that sounds delicious or bookmarks it, with all the intentions in the world to make it, but just never follows through. If that’s you also, how do you make sure you don’t forget about all the great recipes to make?
Banana Coconut Muffins
Recipe adapted from Women’s Running
Hands-on Time: 20 minutes; Total Time: 40 minutes
Makes about 12 large muffins
- 1C whole wheat flour
- 1/2C all-purpose flour
- 1/4C brown sugar
- 1/2t baking powder
- 1t baking soda
- 1/4t cinnamon
- 1/2t salt
- 1C mashed banana
- 1/4C unsweetened applesauce
- 1/4C canola oil
- 1/2C nonfat milk
- 1 large egg
- 1t vanilla
- 3/4C chopped walnuts
- 1/3C unsweetened shredded coconut
- Preheat oven to 375 degrees. Line 2 muffin tins with paper liners.
- In a large bowl, combine flours, sugar, baking powder, baking soda, cinnamon and salt.
- Add banana, applesauce, canola oil, milk, egg and vanilla. Mix gently until well combined.
- Fold in walnuts and coconut.
- Using a 1/3C measuring cup, scoop batter into prepared muffin tins. Bake for 20 minutes or until puffed and golden brown.
Top the warm muffins with butter and fresh fruit jam!