2/18/09

Tropical Muffins

These tasty muffins pack the power of coconut...times two...coconut oil and shredded coconut!

Muffins:
  • 1 1/3 cups whole wheat pastry flour
  • 1 cup regular oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup mashed ripe banana (about 2)
  • 1 cup buttermilk
  • 1/2 cup packed brown sugar (or your favorite sweetener)
  • 2 Tbl coconut oil, melted
  • 1 tsp vanila extract
  • 1 large egg
  • 1 (8 oz) can crushed pineapple in natural juice, drained well
  • 1/3 cup shredded coconut (unsweetened)
  • 3 Tbl macadamia nuts, finely chopped

Topping:
  • 2 Tbl shredded coconut (unsweetened)
  • 1 Tbl macadamia nuts, finely chopped
  • 1 Tbl turbinado sugar
  • 1 Tbl regular oats
1. Preheat oven to 400 degrees.
2. For muffins, in a large bowl, combine flour, oats, baking powder, baking soda, and salt. In a separate bowl, combine banana, buttermilk, brown sugar, coconut oil, vanilla extract, and egg; add to flour mixture, stirring until just moist. Stir in pineapple, coconut, and macadamia nuts. Spoon mixture into 12 muffin cups.
3. For topping, in a small bowl combine coconut, macadamia nuts, turbinado sugar, and oats.
4. Sprinkle topping over each muffin. Bake at 400 degrees or until muffins spring back when touched lightly. Remove from pan to cool.

Top with a bit of grass-fed butter...mmm...mmm...mmm...perfect!


Notes: A couple things that you may not keep on hand, buttermilk and ripe bananas, can readily be available. Whenever your bananas get too ripe to eat by themselves, toss them in the freezer until you're ready to use them for baking. Also, a substitute for buttermilk is 1 cup milk mixed with 1 teaspoon vinegar.

For information about the health benefits of coconut, check out these articles:
The Weston A. Price Foundation is exploding with information about this nutrient-rich fat.

Don't forget about all the other blogs participating in this carnival!

2 comments:

Kelly the Kitchen Kop said...

I'm just learning to like more coconut - I like the flavor, but the pieces of coconut still have to grow on me. However, THESE I think I could like!

Thanks, Megan!

US Wellness Meats said...

Hi Kelly! They are really good muffins, I just ate one for breakfast! I think using the shredded coconut helps because it's so much finer than flaked. Also, I read one of the comments on your site about substituting coconut flour...that sounds great! I don't have any coconut flour, so I didn't want to post it that way with out testing it first!