Saturday, March 14, 2015

Coconut Peanut Butter Banana Muffins - Wheat Flour

These are REALLY REALLY good... LOVE the crunch from the nuts of the chunky peanut butter.  Of course coconut tastes good in anything !!!  I had swirls of peanut butter in the muffins which I liked - biting into a nice "chunk" of peanut butter !!!!  I could eat these all day !!!  

These are DEFINITELY one of my FAVORITE muffins !!!

Adapted from this recipe.

These are moist and chocolaty !!!!

Comments from taste testers:  These are DELICIOUS !!!!  LOVE the chunky peanut butter.   Nice and moist.  GREAT blend of flavors.  These are one of my favorite muffins !!! 

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) 
1/2 cup Hershey's Unsweetened Cocoa Powder
1 cup  Unsweetened Shredded Coconut  (I use Bob's Red Mill)
2 tsp ground cinnamon 
1 tsp pumpkin pie spice
1/2 tsp ground ginger 
1/2 tsp nutmeg
1/4 tsp ground cardamom
2 tsp baking powder 
1 tsp baking soda 

1/4 tsp salt 
2/3 cup unsweetened applesauce 
1 cup almond milk 
2 tsp vanilla extract 
1/2 cup natural peanut butter (I used chunky)
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, peanut butter 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 252,  Total Fat 11.7g, Cholesterol 0mg,  Sodium 178mg, Carbs 32.4g, Fiber 5.2g, Sugars 10.7g, Protein 6.9g

Who can list the glorious miracles of the Lord?  Who can ever praise him enough?
Psalm 106:2 (NLT)

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