I am not a food blogger. More importantly, I am not a food photographer. I make these two qualifying statements as I post the following recipe and accompanying photo.
I am a decent cook. I’ve learned my way around the kitchen mostly the hard way, through lots of trial and error. My family and friends have choked down a fair share of burned meats, undercooked deserts, and just plain bad food. But we eat to live, and as I’ve become better in the kitchen we can even live to eat on occasion.
I have two muffin recipes that are absolutely sacred in our house. One is for banana, and the other is blueberry. Up until now, it was considered blasphemy to try anything else that involved bananas or blueberries. But the other morning I was going to make our favorite banana muffins and was out of brown sugar. The recipe calls for 1 cup white sugar and 1 cup brown sugar. I’ve always thought that was a lot of sugar, but didn’t argue with the recipe because we liked it that much (p.s. just to clarify, the recipe makes 12 large muffins).
Of course, I had already stirred half the ingredients together and was kind of committed. My daughter suggested I “run to the store” to get a bag of brown sugar. I looked at her like she was crazy, because she obviously had not noticed I still was in my pajamas with bed hair. I offered to drive her to the store and let her run in to get the missing ingredient, but since she was in the same attire as I, she declined.
So, I did the unthinkable. I tampered with the recipe. I figured the worst that could happen was that the muffins would need to be rolled in sugar and fried like donuts. That didn’t sound so bad.
I continued mixing the ingredients, sans brown sugar. The batter was quite a bit lighter, you know, less brown. Funny how brown sugar turns things brown. It was also a little more moist than usual.
Then, I remembered a new bag of coconut I had just gotten. This is the good stuff. Straight up freshly dried coconut. More like chunks than flakes. No preservatives or added sugars. I bought it on a whim when I ordered coconut oil in bulk recently and had not found a good recipe to use yet. This was the secret ingredient that would make us throw the old recipe out the window and declare this one the new crown prince.
Without further ado, here is the recipe for my original Banana Coconut Delish Muffins:
2 cups flour (I use whole wheat)
2 1/2 cups oats
2 tbsp baking powder
1 tsp salt
1/2 tsp cinnamon
2/3 cup oil (I use coconut oil)
1 cup sugar
1 cup (give or take) coconut flakes
Mix the dry ingredients together in one bowl. Then, mix the next 3 ingredients in a larger bowl.
Gradually add the dry ingredients to the wet ingredients a cup at a time, mixing well between each addition.
Add bananas and mix again. Finally, add coconut and just stir in.
Fill each muffin cup about 3/4 full. Bake at 400 degrees for about 20 minutes.
P.S. I make large muffins, and this recipe makes 12, which is enough for two breakfasts for each of us.