cinnamon, banana and coconut muffins
i fussed with this recipe to get it to our tastes.it was so fatty, which we aren't afraid of over here but i prefer the good fats. the sugar amount was way higher and 4 eggs was pushing it. a muffin should not conquer the thighs, it should provide something worthy right? i am all for a donut (or heavenly apple fritter) every once in a while but that's about twice a year. so i did some rearranging. coconut oil replaces the butter, 1 banana and an extra 1/2 tsp of baking soda replace 2 lg eggs and flax seed bump up the health factor. a little coconut for some extra lovin!
they came out soft, springy and delicate. they could easily be made vegan with another banana and another 1/4 tsp baking soda. next time we'll try that.
1 cup organic, virgin coconut oil
1/2 cup organic pure cane sugar
1 tsp pure vanilla
2 lg eggs
1 very ripe banana, mashed (about 1/2 cup)
2 cups organic whole wheat flour
2 tsp aluminum free baking powder
1/2 tsp baking soda
1/2 cup organic, unsweetened coconut
1/2 tsp cinnamon
3/4 cup organic whole wheat flour
1/4 cup organic dark brown sugar
1 tsp cinnamon
1/4 cup flax seed meal
1/4 cup organic virgin coconut oil
preheat oven to 350F. line muffin tin with unbleached liners.
beat coconut oil and sugar together. add vanilla and eggs one by one. beat in banana.
combine flour and baking soda and cinnamon. add to wet ingredients slowly. stir in coconut. the batter is dry, kind of like cookie dough... its okay!
for the streusel: combine flour, brown sugar, cinnamon, flax seed meal and coconut oil with fingers.
pour a couple tbls into tin and top with 1 TB streusel. top with more batter over streusel. if you have left over streusel when you are done with this step then sprinkle some on the top before baking.
bake 20 min. and