My love for coconut and the over ripened bananas which as usual ended up on the fruit hanger whether I prefer them or not led to try this recipe from Mireille. Besides, the addition of roasted bananas in a muffin recipe sounded interesting. The source of inspiration for this recipe supposedly comes from Honduras. The bananas are roasted before adding to the batter in this case, which definitely increases the flavor factor. I converted the original recipe into a vegan version. Also I added some raisins since my kids love dry fruits / nuts in their muffins.
Ingredients: (Yield 9 medium sized muffins)
1 cup all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
5 tbsp. oil
4 - 5 tbsp. brown sugar
1/4 cup coconut milk
1 tsp. vanilla extract
2 - 3 tbsp. raisins (optional)
1/3 cup sweetened, dessicated grated coconut
* Grease or line the muffin tray.
* Preheat oven to 350 deg F. Place the unpeeled bananas on a baking sheet lined with aluminum foil / parchment paper/ silicon mat. Bake for 10 - 15 minutes, until the bananas are black and starting to seep.
* Remove the bananas and let cool for a while. Peel the bananas and mash the pulp when cool. Leave the oven on in the meantime.
* Sift the flour, baking powder, baking soda and salt together into a bowl.
* Whisk oil, brown sugar, coconut milk, vanilla and the banana pulp together in another medium sized mixing bowl. Add the flour mixture to the wet ingredients' bowl and mix until just combined. Fold in the raisins if using.
* Spoon the batter into muffin cups, filling up to 3/4ths. Sprinkle coconut on top and gently press into the batter.
* Bake for 25 to 30 minutes or until the muffins turn golden brown and a toothpick inserted at the center comes out clean.
This goes to Blogging marathon #59 under the theme 'BM Pair'. Check the link to see what other marathoners are cooking.