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Coconut-Banana Bread Muffins

What you need: 

1/2 cup of oats
1 cup all purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 1/2 cups mashed ripe bananas
1 cup sugar
7/8 cup of cooking oil
1/4 cup coconut milk
3/4 cup shredded coconut (sweetened)
1 teaspoon vanilla extract
Egg replacer equivalent to 2 eggs

What you do: 

This most likely won’t take an hour. It’s a really simple recipe and 1 hour should be the longest it takes. AND if you are using unsweetened coconut add about 1/4 cup more sugar... I’m not sure how much.
Preheat oven 350 degrees.
1. Grind the oats up so they are pretty fine but they can have a few whole oats.
2. Put all the dry ingredients (except the sugar) in a medium size bowl.
3. Mix all the wet ingredients and the sugar together.
4. Mix everything together. If the batter seems really thick-- its ok, they should still turn out fine.
5. Lightly grease a muffin tray and fill each dip about 3/4 of the way with the mixture.
6. Throw them in the oven for 25-30 minutes.
Done!

Preparation Time: 
1 hour
Cooking Time: 
Servings: 
18
Recipe Category: 

SO HOW'D IT GO?

What a great recipe so moist and sweet without being sickly sweet! I also didn't grind the oats and I made some other changes...1 cup of wholemeal flour and half a cup of rice flour, I mashed two bananas and added about a third of a cup of thick apple n date sauce, used soy milk instead of coconut milk, 2 tablespoons of agave and the best change I made was to add half a cup of chocolate chips, YUM!!. I also used frosting, a third of a cup of vegan cream cheese, 3 tablespoons of vegan margarine, 1 cup of powdered sugar, a quarter of a teaspoon of vanilla essence and half a cup of dessicated coconut. Then after icing the muffins I sprinkled them with dessicated coconut and a few choc chips on top. Were a great hit at my friends birthday party, next time I make them I will post a photo.

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great!! moist, flavorful, fluffy... i cut out about 1/4 c oil, but i think i couldve cut out even more.
these are SOO GOOD! i diont think i can wait till they cool off.. just a little worried they'll all be gone when my family comes home lol
MY CHANGES:
--more banana, less oil
--added big handful walnuts
--added 1/4 wheat germ, less flour
--soymilk instead of coconut milk

thanks so much!  ;)b :D

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these were awesome. i don't even know what i'm going to do with the 16 i have left after eating... three... myself!!!

a few things:
+ be sure to bake the whole time, it will be tempting to take them out early
+ i added walnuts, which was a great idea. do it!
+ keeping the oats whole also makes for a more exciting texture
+ subbed a 1/2 c. applesauce for the equivalent amount of oil, then 3/8 c. oil. good choice.

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I made this recipe and my VERY picky toddler who will not eat oats or anything with texture LOVED them.  I used the same modifications as thirteenblackbirds except I did use coconut milk and before popping them in the oven I topped them with sugar/cinnamon/nutmeg mixture (so my son would be tempted to try them).  Everyone that has had them loves this muffin recipe, and this is my new muffin recipe!
;)b

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I make this recipe at least once a month and these are my general modifications:  I don't use any white flour, but instead 1 cup whole wheat flour, and 1 cup oats (not grinded).  I reduce the veg oil to 1/2c and add 1/2c applesauce... slightly less sugar, vanilla soymilk rather than coconut milk (cheaper for me), and flaxmeal for eggs, 2 large bananas.  The applesauce substitution can make them a bit overly moist, but the flavor of these things is fantastic..

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These are great. I just dumped all the ingredients together before reading the directions, and so I did not grind the oats.  Also I added soymilk instead of coconut milk.  In the future, I may try to substitute applesauce for some of the oil, but otherwise will keep it as I made it this time.  Will definitely be making these again. thanks!

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