Wednesday, April 2, 2014

Vegan Banana and Coconut Muffins

Over the two weeks of my spring break I traveled thousands of miles; drove to airport, flew to see my grandmother in Florida, drove to Key West, drove back from Key West, flew back home, drove home and then I drove up to Saratoga Springs to visit a friend! The ride to Saratoga Springs was a little over 3 hours, and it was my first real "road trip" by myself! Now Saratoga was covered in snow while I was there, but we were able to see some horse races, if only for 2 minutes standing in the freezing cold, I believe harness racing, but don't quote me on that. Now I just need to get back there in the summer so I can wear one of those big goofy "fancy hats" and sip on a mint julep. Or is that only at the Kentucky Derby? Clearly, I have some research to do.

Anyhoo, muffins! The only connection I can really think of between my trip to Saratoga and these muffins is that up there we went to this cookies and milk place, and cookies are baked goods and well so are muffins, so wham bam there's something…pathetic. I am having a sort of brain block once again. I think the cure might be to eat more cookies in addition to the four I've already had today, just maybe. I'll inform you of the results of this very scientific experiment.
Well, anyways walking into the cookies and milk place is like walking into a pinterest board with the all the teal blue, the discrete mustaches, white cake stands, chandelier and tiny glass milk bottles! Does that not sound like real life pinterest or what?
Back to the muffins.

Vegan Coconut Muffins
2 cups all-purpose flour
¾ cup finely shredded unsweetened coconut  
1 tablespoon baking powder
½ teaspoon salt
½ cup sugar
1 banana, mashed (just under ¾ cup)
1 cup coconut milk
¼ cup melted coconut oil
1 teaspoon vanilla extract
1.     Preheat oven to 425 degrees F. Line/spray muffin pan with non-stick spray.
2.     In a large bowl, combine flour, coconut, baking powder, salt and sugar, mixing until evenly combined.
3.     In a medium bowl whisk together mashed banana, coconut milk, coconut oil and vanilla extract. Add wet ingredients to the dry ingredients, stirring with a rubber spatula until just combined, do not over-mix. Divide batter among prepared pan, if desired sprinkle additional coconut over batter before baking. Bake for 8 minutes at 425 degrees F then lower temperature to 350 degrees and bake 10-15 additional minutes or until a toothpick comes out clean. Cool 5 minutes in pan. Best eaten the day they are baked. (Yields 12)

Print Recipe Here
Recipe Created by Doughvelopment

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