Delicious coconut and banana muffins -- Muffins banane et noix de coco délicieux
"Do you like them?" I asked Patricia when I handed her a plate with a muffin still warm from the oven. We were finished with dinner and were having a cup of tea, watching the Michael Jackson news on TV.
"They are divine!" she exclaimed.
I was happy.
I ate one for my mid-morning snack, one for breakfast, Philip took one to work. Then a friend stopped by and we ate a few with him, and I gave more to Patricia when she left yesterday. So in the end, ours are gone. Partis ! Pouf ! Disparus !
In only a matter of one day.
So I had to share the recipe with you. Hopefully, you'll like them just as much as we did.A few notes. First of all, thanks so much for your patience! I am going to be able to have more time again, and this is just making me **really** happy! Secondly, the conference went well! It was really lovely to meet some of you. Third, I still haven't responded to some of your emails, and I apologize. I will hopefully be able to catch up with life in the coming months.
Starting on July 1st! Oh the prospect of the word v.a.c.a.t.i.o.n! Can you tell I am excited?
Banana and Coconut Muffins
- 3 ripe bananas
- 2 eggs
- 2/3 cup packed (100 g) dark Muscovado sugar
- 1/3 cup unsweetened grated coconut + more for topping
- 1 cup quinoa flour
- 1/2 cup hazelnut flour
- 1/2 cup buckwheat flour
- 1/2 cup coconut oil*
- 1/4 cup unsweetened coconut milk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- In a bowl, mash the bananas with a fork; set aside. Preheat the oven at 350 F. Fill a muffin mold with paper cases; set aside.
- In the bowl of a stand mixer, beat the eggs with the sugar until light and fluffy.
- Add the oil and mix well. Add the coconut milk and mix.
- In a bowl, combine the flours, grated coconut, baking powder, baking soda and salt.
- Add the dry ingredients to the wet ones and mix until just combined.
- Add the bananas and mix gently.
- Fill the muffins cases. Sprinkle with more grated coconut and bake for 25 minutes.
Le coin français
Muffins aux bananes et à la noix de coco
- 3 bananes bien mûres
- 2 oeufs
- 100 g de sucre roux Muscovado
- 1/3 tasse noix de coco râpée + pour finition
- 100 g de farine de quinoa
- 1/2 tasse de farine de noisettes
- 1/2 tasse de farine de sarrasin
- 120 ml d'huile de noix de coco*
- 1/4 tasse de lait de coco non sucré
- 1 càc de poudre à lever
- 1/2 càc de bicarbonate de soude
- Pincée de sel
- Dans un bol, écrasez les bananes avec une fourchette. Préchauffez le four à 180 C. Remplissez un moule à muffins de caissettes en papier, mettez de côté.
- Dans le bol de votre robot, battez les oeufs avec le sucre jusqu'à ce que la préparation soit légère et claire de couleur.
- Ajoutez l'huile, et le lait de coco et mélangez.
- Dans une jatte, mélangez les farines, la poudre à lever, la bicarbonate de soude et le sel.
- Ajoutez les ingrédients sec à la préparation liquide. Mélangez.
- Ajoutez les bananes et mélangez à nouveau.
- Remplissez les caissettes en papier. Saupoudrez de noix de coco râpée et enfournez pendant 25 minutes.
58 Comments
G granuaile ·
M Megh ·
R rahyan ·
P Peter G ·
N noodlegirl ·
D Dominique (de vous à moi...) ·
M Monique ·
T Teawithmilk ·
T Teawithmilk ·
F fra ·
A Angela KL ·
B barbara ·
A Aran ·
S SallyBR ·
E Emma Freshink ·
Y YOYO love cooking ·
V Valérie ·
V valérie-jeanne ·
C chapot ·
J Janice ·
P Plumpest Peach ·
N Nutmeg Nanny ·
D Dimitra ·
S shy ·
J joey ·
P peachkins ·
M Mathilde ·
J Jescel ·
C Christina ·
H hana higgs ·
H hana higgs ·
J Juliana ·
T The Purple Foodie ·
B beyond ·
K Kate ·
J Johanna ·
C chiara.u ·
A amethyst ·
A agneta ·
R rick ·
J Julia @ Mélanger ·
C chefsally ·
E Emily Diaczun ·
M Mixing Bowl Mama ·
J Jean ·
G Gillian ·
M miss a ·
C Camille ·
M Mrs Ergül ·
B Béa ·
I isa ·
A Amanda ·
J Jess ·
B Béa ·
G granuaile ·
C Colleen ·
E Elisabeth ·
B Béa ·