Saturday, February 21, 2015

Coconut Banana Muffins

These are REALLY REALLY good..

Comments from my taste testers:  These are nice and moist.   These are REALLY good...I LOVE these!!!  I LOVE all the coconut!!!

This was a thicker batter.

1 and 1/2 cups whole wheat flour (I use Bob's Red Mill Whole Wheat Flour )
1/4 cup Sucanat   (or brown sugar) (I use Barry Farm Sucanat) 
1/4 cup Hershey's Unsweetened Cocoa Powder
1 cup  Unsweetened Shredded Coconut  (I use Bob's Red Mill)
2 tsp ground cinnamon 
1 tsp ground ginger 
1/4 tsp ground cloves 
2 tsp baking powder 
1/2 tsp baking soda 

1/8 tsp salt 
1/2 cup unsweetened applesauce 
1 cup almond milk 
2 tsp vanilla extract 
4 medium very ripe bananas, mashed  (if your bananas are smaller, you will probably need to increase the liquid by 2-4 Tbsp)

Mix applesauce, milk, vanilla and mashed bananas in one bowl. 

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  

Pour into muffin pan and bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean.  

I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin PanCasabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.

The OXO Large Scoop  
is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!

Estimated Nutritional Value per muffin based on 12 muffins:  Calories 222,  Total Fat 10.7g, Cholesterol 0mg,  Sodium 85mg, Carbs 30g, Fiber 4.2g, Sugars 10.3g, Protein 3.6g

For your unfailing love is higher than the heavens.  Your faithfulness reaches to the clouds. 
Psalm 108:4 (NLT)

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