May 302012
 

Have you heard of “banana aversion” gene, I haven’t heard of it too, but if there is one such gene, I think I inherited it. Me and banana have a long history of tug of war, with appa (my dad) trying to somehow make me like bananas and my system trying to eject it out as quickly as it gets in. Finally appa gave up knowing that genes can’t be changed with his carrot and stick approach. Even during my wedding day I had a tiff with this fruit, as part of a ritual, bride-groom would be offered spoonful of milk+banana by elderly women attending the marriage (mind you that’s around 20-30 women at the minimum). My grandmom knowing all about this notorious gene was standing behind me with a towel to cover me incase of mishaps. Thankfully without any event I passed the ritual and my grandmom was very surprised that I didn’t create a havoc that day (after all I didn’t want to mess my beautiful wedding saree). Looks like I was such a dramatic person and I’ve had my entire family on toes most of the time with one thing or the other.

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Zooming in years later(don’t ask how many years, don’t tell ;) ), this month’s baking eggless group’s challenge was to bake banana muffins. The moment the challenge was announced, my stomach started churning, I think my body was sending out warning signs to skip this month. But as some of you know I can not skip a challenge without trying. So I sketched a plan to morph the taste of bananas with other ingredients. While I was on search, I saw this recipe for coconut-banana muffins but with eggs. So I decided to adapt this recipe and create an eggless version of coconut-banana muffins. I used apple sauce, coconut flakes, coconut milk to mask the banana taste and flax seed meal as egg substitute. The resulting muffins were just perfect, my husband doesn’t have a sweet tooth but was pleasantly surprised by the soft texture of the muffins with tropical flavors of coconut. My son who likes any food with soft texture just loved it. Finally I had a disguised amend with this fruit. All in all, my husband, kids, and my genes were totally screaming success on this challenge!!!

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Ingredients:

All Purpose Flour — 1 cup

Dried Coconut Flakes — 1 cup

Baking Powder — 1 tsp

Baking Soda — 1/4 tsp

Castor Sugar — 1/4 cup (50g)

Brown Sugar — 1 Tbsp

Salt — 1/4 tsp

Flax seed meal — 1 Tbsp

Water — 3 Tbsp

Unsalted Butter (@room temperature, melted) — 4 Tbsp (60g)

Coconut Milk — 1/3 cup (80ml)

Milk — 4 Tbsp

Banana (ripen) — 1 medium

Apple Sauce — 1/2 cup (Note: If you like bananas, then substitute 2 bananas and skip apple sauce)

Method:

1. Preheat oven to 390F (200C) for 15 minutes. Prepare muffin cups, either grease the cups or use muffin liners.

2. In a bowl, cut butter in to cubes and melt them over a sauce pan of boiling water. Remove from heat and let it cool.

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3. Sieve flour, baking powder, baking soda. Add sugar, salt and mix well.

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4. In a separate bowl mix coconut flakes with 1 Tbsp brown sugar, half of the melted butter (2 Tbsp) until well combined. Set aside 4 Tbsp of this coconut flakes mixture for topping. Combine the remaining coconut mixture with the flour mixture in step 3.

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5. In another bowl, mix 1 tbsp of flax seed meal and 3 tbsp of water. Set aside for 5 minutes. Now add coconut milk, milk, other half of melted butter (2 Tbsp) until well combined. Add mashed bananas and apple sauce and mix well.

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6. Using a spatula gently fold the wet ingredients from step 5 to dry ingredients from step 4 until the flour is well combined and no trace of dry mixture in the batter. Do not over mix.

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7. Spoon about 80% full of batter in to the prepared muffin moulds. Remember the batter consistency should be spoonable and not pourable. Top the muffins with reserved coconut flake mixture from step 4 on each of the muffins. Press lightly to ensure that the coconut flakes stick well to the batter.

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8. Bake at 375 F for first 10 minutes. Then lower oven temperature to 350F for another 10 minutes or until the muffin has risen and has light golden brown. Leave the muffin in the oven to cool with the residue heat. Once cool, enjoy these cute and tasty muffins with crunchy and canalized coconut toppings.

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  10 Responses to “Coconut Banana Muffins”

  1. neat adaptation, Jayanthi.

  2. Wow these really looks fantastic….

  3. Very yummy combination, and the muffins look super good, love the addition of coconut milk, awesome flavor rt..

  4. Wow! They look so good.. love the idea of the toasted coconut on top it really does change a lot, isn’t it? I’ve had a love-hate relationship with bananas too so I know exactly what you mean :)

  5. Thats an incredible combo, coconut and banana both works out super wonder na..

  6. looks good. the muffins make my mouth water. reminds me that i need to make my version. thnaks I will use this as my starting point.

  7. Jayanthi, Didn’t know you had such aversion for the fruit. But still you tried! Kudos to you. I loved the way you used coconut to mask the taste of banana. Muffins look so lovely with those coconut on top…

  8. Love coconut muffins, I have one in my draft long back I had baked a eggless Banana coconut Muffins for a muffin challenge every week!, actually thought of posting it to the Baking eggless group, but I didn’t like to mix up so made a new batch, I too am not a big fan of Banana in Baking, I love the fruit though, My kids like Banana bakes, I bake them just for them…, Your muffins look gorgeous, with the toppings on it, beautiful clicks as well

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