Banana & coconut muffins (with a cocoa powder touch)

It has been a while since my last famous muffin’s recipe, so not to lose the habit, here you have another turn of the screw.  Since I have brought my toaster from Madrid (it is not a big thing, but it is just mine and I have got the knack of it) I have been eating the toasts that I have missed a lot for breakfast, but now I am ready to regain my “baking” instinct with new experiments.

In this case the result has been wonderful, very spongy thanks to banana’s texture, and with a light touch of cocoa powder, that it is not easy to decipher in a first bite. Coconut gets very masked by spices, and you almost do not appreciate it, but if you want this ingredient to be the main character of this movie, you just have to add a bit more, remember that cooking is also a a matter of taste!

Banana and coconut muffins (with a touch of cocoa powder)

Ingredients for 12 units

12 muffin cups
250 gr of all-purpose flour
2 teaspoons of baking powder
1  teaspoons of baking soda
1/2 teaspoon of grinded cinnamon
1/2 teaspoon of nutmeg
1 tablespoon of cocoa powder without sugar
50 gr of grinded coconut
2 medium bananas (if from Canary Islands, much better)
140 gr of plain yogurt
90 gr of brown sugar
2 medium size eggs
70 gr of butter (room temperature)
Oat flakes and a bit more of coconut to decorate (optional)

Banana and coconut muffins (with a touch of cocoa powder)

Directions

In a big bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, coconut and cocoa powder and reserve it.

In another bowl, whisk egg and add sugar, butter and yogurt. Peel bananas, cut them into small cubes, and add them to the eggs mixture. Stir it well.

Pour the mixture of the second bowl in the first one, and stir it until you have a smooth batter. Do not panic if the batter is too thick. It has to be this way so that it grows up well. In case you cannot stir it, you can add a trickle of milk so that you can do it.

Pour the batter in the muffin cups, previously placed in a more rigid mold so that they keep their shape (I normally use a silicon mold or the crème caramel ones). Fill the cups only to 2/3, so that they have space to grow later. Sprinkle them with oat flakes and coconut before baking them.

Preheat oven to 200ºC for 5-10 min. Bake muffins to medium temperature for about 25 minutes, depending on the size of the muffins.

Once baked, let them settle for about 5 minutes in the tins so that they do not break. Take them out and let them retrieve room temperature.

Banana and coconut muffins (with a touch of cocoa powder)

To be considered

You can freeze them and take them out from the freezer some minutes before eating them. Heat them in the oven for a few minutes or in the microwave for 30 seconds.

If you do not have cocoa powder without sugar, you can use with sugar and compensate by reducing the amount of brown sugar.

The amount of bananas and coconut is approximate; you can do it with more or less, depending on how much you like them.


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My culinary creations - © 2014, Sara Jiménez