My rare mood for baking, coupled with all of our banana trees going off at once, sprung the creation of this yummy banana muffin recipe topped with preserves. Do not swap jelly in for the preserves, as jelly tends to be a bit loose (no offense, jelly) and spreads out all over the muffin top creating a soggy mess instead of a nice tight fruit puddle. Although it does contain a bit of sugar, the recipe is whole wheat so feel free to be self-righteous when you eat them.
Coconut Banana Raspberry Jammer Muffins
Time: 30 Min | Makes: 12 muffins, or 24 mini muffins
What you need:
2 cups whole wheat pastry flour
3 tsp baking powder
4 tbs brown sugar
1 tbs ground flax seed
1/3 cup unsweetened shredded coconut flakes, plus extra for sprinkling
1 cup almond milk
1 tsp lemon juice
¼ cup coconut oil
3 tbs water
1 tsp vanilla extract
2 medium very ripe bananas
½ cup of your favorite preserves – I like raspberry.
Step one: Preheat your oven to 375. Boil 3 tbs of water on stove and then combine with flax to make egg replacement. (Directions here.) In a bowl, combine milk and lemon juice and let sit while you continue to..
Step two: In a large mixing bowl, add all dry ingredients EXCEPT shredded coconut.
Step three: in a separate bowl, mash bananas together with vanilla.
Step four: Add milk/lemon mixture, flax egg and coconut oil to your dry ingredients. Mix a few times with a spatula. (I said a few! Overmixing your muffins makes them gummy.)
Step five: Add banana mash and shredded coconut and mix a few more times. Just a few, you hear me? You want everything to be nicely distributed and no flour chunks to remain, but you want to avoid the gummy muffin tragedy.
Step six: Grease a muffin tin and spoon in batter. Tins should be about ¾ full with batter. Using a teaspoon, add a bit of jam to the top of each muffin. Sprinkle with more coconut for effect.
Pop those babies in the over and bake for 20 minutes. You should be able to put a toothpick through the muffin and pull it out clean. (When doing this trick, obviously avoid spearing the jam, as it will be impossible to pull out a clean toothpick when you’re jiggling it in hot jam.)
Let the muffins cool for 3 – 5 minutes, then carefully relocate them to a cooling rack. I use a butter knife to do this. Let cool another 5 minutes and then enjoy!