Princess and The Rock

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Friday, 15 May 2015

Banana Coconut Muffins

I've always preferred to cook rather than bake because I think baking requires more precision in measurement and technique, and I'm the "agak-agak" (it means "estimation" in Malay) kind of cook. Sometimes I post photos of my home-cooked dishes or bakes on Instagram and I get requests for the recipes. That often left me in a fix because, you guessed it, I agak-agak the amount of ingredients in my dishes.

That's why muffins are my favourite bakes because they are not so "princess-y" so as to speak. In my little experience in baking muffins, I found that the recipes are usually highly customisable. In fact I've often:

  • substituted fruits called for in recipes with fruits I have in my fridge, and done the same for nuts
  • substituted melted butter with another type of oil (Princess and I are not fans of butter),
  • substituted milk with orange juice (I don't always have milk in my fridge but I have oranges at home most of the time)
  • substituted plain flour with kamut or whole wheat flour

I find the results still sufficiently satisfying and palatable most of the time, so I have less fear of a failed bake and wastage of ingredients.

My most recent muffin attempt is the Banana Coconut Muffins. These babies are moist with a light tropical flavour. I've cut down the amount of sugar called for in the original recipe by a fair bit because the bananas I used were very ripe and sweet and we usually like our muffins less sweet.

Banana Coconut Muffin (adapted from CC Recipe)

by Felicia Tan
Cook Time: 15 -20 mins
Keywords: bake breakfast banana coconut
Ingredients (6 large muffins)

Dry ingredients:
  • 1 1/2 cups kamut flour (you can use whole wheat flour or plain flour)
  • 1 heaped tablespoon sugar
  • A small pinch of sea salt
  • 2 tsp baking powder
Wet ingredients:
  • 1/3 cup coconut oil (or any type of light flavour oil)
  • 1 egg
  • 2 large ripe bananas, mashed
  • 1/4 cup fresh orange juice
  • 1 tsp vanilla extract


1. Preheat oven to 200 degree celsius. Grease or line a muffin tin.

2. Mix flour, sugar, salt and baking powder in a large bowl.

3. Mix together coconut oil, orange juice, bananas, vanilla, and egg (beaten).

4. Add wet ingredients to dry ingredients and mix until combined. Fold in shredded coconut.

5. Fill muffin tin till 3/4 full and bake for 15-20 minutes or until golden brown.

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