I came home from boot camp yesterday morning and felt all energized and domestical so I decided I should definitely make muffins. That and I had four bananas that were five seconds from being tossed into the stinky pit also known as the garbage can. And I hate doing that.
Editor's note: beginning this delicious blog with a sentence that includes the term 'stinky pit' might not have been the greatest idea.
Those bananas were oh so thankful and they proved it in these muffins. The whole house smelled delicious and I just couldn't help it... I may or may not have eaten three of them. In a row. Hunched over the kitchen sink like a guilty dieter (because technically I am).
And I got caught. Honey walked in with a look of astonishment and rolled his eyes as I weakly tried to explain that I had to 'test' them before allowing other people to eat them. Makes sense, yes?
The bananas were in perfect quantity compared to the rich flavor and contrasting crunch of the pecans. That partnered with the buttery flavor and unique texture of the coconut? Winner!
This recipe was adapted from the Banana Chocolate Chip Muffins recipe out of my favorite vegan baking book: The Joy of Vegan Baking, by Colleen Patrick-Goodreau. Colleen, queen of vegan baking, provided a great template and I made quite a few changes from there!
Yield: 19 muffins
2 cups unbleached all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup sugar (preferrably raw)
1/3 cup vegetable oil
4 ripe bananas mashed
1/4 cup vanilla soy milk
1 teaspoon pure vanilla extract
1 cup whole pecans and/or pecan pieces
1/2 cup coconut flakes
Preheat oven to 350 degrees and line muffin pans with muffin/cupcake liners. You can also spray the pan if you don't have liners.
In a small bowl, combine flour, baking soda and salt. Stir and set aside.
In a larger bowl, mix sugar and oil together. To that, add your mashed bananas. Note: I didn't want to dirty another bowl so I peeled each banana and squished them individually with my clean hands right into the bowl. This 'technique' makes for a chunkier banana consistency, which I like for a breakfast muffin. If you do not like that, mash the bananas in a separate bowl then add to the sugar/oil mixture.
To your wet mix also add soy milk and vanilla, stirring so everything is thoroughly combined.
Add flour mixture to to wet mixture and stir lightly, then add pecans and coconut. Stir until everything is just combined. Note: the batter will be fairly thick.
Spoon batter into muffin tins about 3/4 full.
Bake for 20-25 minutes until muffins are golden brown on top.
These are fantastic for breakfast, served alongside a lovely fruit assortment and coffee. They would also be an impressive addition to brunch or a playdate. To get really wild, serve them for dessert alongside some Soy Delicious coconut vanilla ice cream.