As promised, even though it was extremely difficult for me, we made a breakfast this week that didn’t include any chocolate. And I enjoyed it! So it is possible, all you doubters out there. I am not a narrow-minded chocoholic … everyday.
Regardless of my inability to vary this column for the chocolate haters of the world (that one guy sitting in his temple out in the desert, fasting to prepare for his next full-body cleanse and herbal colonic), I’m pretty pleased with this recipe on a variety of levels.
First of all, my spelt flour muffins tend not to rise too much, but these formed pretty peaks, as you can see from the picture. They were also not as dense as one might expect, considering there are three bananas in them. They are pretty light and fluffy, in fact, and very moist. The coconut sprinkled on the top was a stroke of genius (my coconut-loving four-year-old’s brilliant mastermind — that kid is going places), adding a slight crunch that enhanced the textural complexities of this seemingly simple muffin.
These are also sugar-free, but I’m including some sweetening options with the recipes. Although the bananas are sweet on their own, the riper the bananas, the sweeter the muffin, so you may want to use your judgment as you bake and decide how much sweetener you want to include.
Banana Coconut Muffins
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Ingredients:
Add the mashed banana, egg, cinnamon and melted butter to a mixing bowl and mix well. Stir in optional sweetener if you are including it. Add dry ingredients and mix until just moistened. Split evenly amongst 12 muffin cups in a greased muffin tin. Sprinkle the tops of the muffins with the coconut and the organic sugar, if using. Bake at 375 degrees for about 18 minutes until slightly golden and firm.
Clacked by Debbie McDuffee
on Jul 12, 2009 @ 10:00 EST5EDT
