More snow. Can you believe it? I can’t remember the last time Connecticut got so much snow in one winter. Not that I dislike winter but unless I’m able to take full advantage of the snow and ski it, I have no use for it. It makes it harder to leave the house between bundling the kids up and just plain driving out of the snow pile. It’s messier to run errands with all the dirty slush in the parking lots. I have to wash my jeans more often because of said dirty slush. (Yeah, have I mentioned I hate housework? Laundry especially!) It’s pretty and all, but right now, I’m growing weary of so much in so little time. Let’s spread this out a little bit, okay?
I’m dreaming tropical dreams today. White sand, turquoise water lapping the shore, hot sun, and a smiling waiter bringing me an endless supply of drinks, right to my beach chair. Wait, where’s my waiter? And why do I hear a snowblower?
Coconut and bananas–can’t get much more tropical than that. Today they come together in a muffin recipe adapted from Cheeky Kitchen called Coconut & Banana Cream Muffins. I think the original missed a step or two so I did my best to improvise. I also think that next time, I’d use coconut milk to replace the cream. They’re tasty, but I’d like a little more coconut flavor to come through. Bite into one and pretend you’re in the Caribbean. It’s worth a shot!
Coconut & Banana + Cream Muffins
adapted from Cheeky Kitchen
- 1 ripe banana
- 1/3 cup coconut oil, softened if not already at room temperature
- 2 large eggs
- 1/3 cup heavy cream (or coconut milk)
- 3/4 cup brown sugar, divided
- 3/4 cup sweetened flaked coconut, toasted, divided
- 1/4 tsp baking powder
- 1 1/2 cups white whole wheat flour (you can use all-purpose)
Preheat the oven to 350 degrees Fahrenheit. Prepare baking pan for 12 muffins with greasing, liners, or by using silicone cups.
In the bowl of an electric mixer, combine banana, coconut oil, eggs, cream/coconut milk, and 1/2 cup of brown sugar. Add 1/2 cup of the toasted coconut. Mix in baking powder and flour, then remove from electric mixer.
In a separate bowl, mix together 1/4 cup toasted coconut and 1/4 cup brown sugar.
Spoon batter into muffin cups (no more than 2/3 full) and sprinkle coconut/brown sugar over the top. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.