Coconut Banana Chocolate Chip Muffins #MuffinMonday

Mar 4, 2013 by

Well, its been a while since I’ve made muffins for #MuffinMonday! I was so happy that I actually had something ready to share with you all today. I have been trying to add coconut to many things that I bake, when I can. These muffins gave me the perfect opportunity to experiment a little and also  to make something that my little ones will enjoy.

I really like baking with spelt flour and decided to incorporate it in this muffin recipe. I found this recipe on Canadian Living‘s website. The key ingredient for this weeks #MuffinMonday is Coconut. I used only Coconut Sugar as the sweetener, and used Coconut Oil instead of vegetable oil. Coconut Sugar and Banana were the only ingredients needed to sweeten these little muffins.

 Coconut Banana Chocolate Chip Muffins_1

 

 

Coconut Banana Chocolate Chip Muffins #MuffinMonday

Ingredients

  • 3/4 Cups All Purpose Flour, Unbleached
  • 1/2 Cup Spelt Flour
  • 1/2 Cup Coconut Sugar
  • 3/4 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1/4 Tsp Salt
  • 1 Egg
  • 1/2 Cup Buttermilk
  • 1/2 Cup Mashed Banana (1 med banana)
  • 2 Tbsp + 2 Tsp Coconut Oil
  • 1 Tsp Vanilla
  • 1/2 Cup Dark Chocolate Chips

Instructions

  1. Preheat oven to 375F
  2. In a medium bowl, add flours, coconut sugar, baking powder, baking soda and salt. Whisk to combine.
  3. In a medium bowl, beat eggs, add buttermilk, bananas, oil and vanilla.
  4. Gradually mix the dry ingredients into the wet until combined.
  5. Fold in the chocolate chips
  6. Spoon batter evenly into greased muffin liners
  7. Bake for 25 minutes and allow to cool for about 10 minutes.
http://lovelypantry.com/2013/03/coconut-banana-chocolate-chip-muffins-muffinmonday/

 

I opted to leave out shredded coconut because I know my kids are picky about “bits” in their muffins. But I’m sure it would have worked well with this recipe. A quarter cup of shredded coconut would have been a nice portion for this recipe.

 

Coconut Banana Chocolate Chip Muffins-1-2

Ingredients for Coconut Banana Chocolate Chip Muffins

 

I reduced the recipe by half and used these cute colourful silicone mini-muffin cups. I find that the muffins come out so much better when I use them as opposed to paper liners. I avoid using the muffin tin directly whenever possible. I also mixed the entire recipe by hand. The batter was so light and easy to manipulate.

 

Coconut Banana Chocolate Chip Muffins Prep

 

Yet another delightful aroma coming from my kitchen! The kids really got excited and kept asking if the muffins were ready.

 

Coconut Banana Chocolate Chip Muffins_4

Coconut Banana Chocolate Chip Muffins

 

I baked these little muffins for my children and they loved it. They were just the right size and were much better for them in my opinion, since I added spelt flour and used coconut sugar.

 

Coconut Banana Chocolate Chip Muffins_2

Coconut Banana Chocolate Chip Muffins

 

Enjoy the first week in March!!!

~Lyn

***

Muffin Monday is an initiative by Baker Street ~ A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Muffin Monday

Muffin 101

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Almond Banana Espresso Dark Chocolate Chip Muffins

Jun 25, 2012 by

That title was a mouthful. The best mouthful I’ve had in a while. I can’t tell you enough how much I enjoyed these muffins. Thank goodness for Muffin Mondays!

When I saw this recipe, my first thought was…this isn’t the healthiest muffin recipe but I can work with it! I was determined to make this muffin as healthy as possible. Ah well, I’ll experiment some more at a later time but these muffins were terrific. They were beautifully moist with a lovely hint of espresso, and of course a few Dark Chocolate Chips to make it really special. You know Dark Chocolate is good for you, right?

Todays recipe is adapted from the book called Baked: New Frontiers In Baking by Matt Lewis & Renato Poliafito. I made a few changes that would hopefully ease my conscience even just a little. I wanted to incorporate almonds so I replaced regular milk with almond milk. I also substituted 1/2 cup all-purpose flour with almond flour (or almond meal). I had a bag of sliced almonds just waiting to be used. I put some in a food processor and pulsated until it was finely ground. I placed a few sliced almonds on the muffin batter just to see what it would be like and it turned out just fine. I knew the kids wouldn’t like them there so they had the ones without the almonds. I only used 1/2 cup of dark chocolate chips. Good call – it was just the right amount for me.

 

Almond Banana Espresso Dark Chocolate Chip Muffins

 

 

Almond Banana Espresso Chocolate Chip Muffins
Recipe Type: Muffin
Author: Lyn, adapted from Baked: New Frontiers In Baking
Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
An almond infused muffin with a hint of espresso and dark chocolate chips
Ingredients
  • 1 1/2 cups mashed, very ripe bananas (about 3 large bananas)
  • 1/2 cup sugar
  • 1/4 cup firmly packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 cup almond milk
  • 1 large egg
  • 1 cup all-purpose flour, unbleached
  • 1/2 cup almond flour (3/4 cup sliced almonds in a food processor)
  • 1 tsp instant espresso powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1/2 cup dark chocolate chips
  • A few tablespoons sliced almonds for garnish (optional)
Instructions
  1. Preheat the oven to 350F
  2. Line a 12 hole muffin pan with muffin liners or grease with cooking spray
  3. In a medium bowl, mash the bananas then stir in sugars, butter, milk, and egg. Set aside
  4. In another medium bowl, whisk together the flour, instant espresso powder, baking soda and salt
  5. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir just until combined
  6. Fold in the chocolate chips
  7. Fill each cup about 3/4 full
  8. Sprinkle a few sliced almonds on top of the muffin batter (optional)
  9. Bake in the center of the oven for 20-25 minutes, until a toothpick inserted in the center of the muffin comes out clean
  10. Move the muffin pan to a cooling rack, and let cool for 15 minutes
Notes

This recipe is adapted from Baked: New Frontiers In Baking
Yields 16 muffins

 

We started eating these muffins before I took photos. How on earth did I let that happen!? Once you’ve had one of these muffins, I kid you not, you won’t be able to stop…

 

Almond Banana Espresso Dark Chocolate Chip Muffins

 

I was quite pleased with the almond slices on top. They were perfectly toasted and crunchy.

 

Almond Banana Espresso Dark Chocolate Chip Muffins

 

Extremely moist and rich in flavour. These muffins are a delightful breakfast or snack!

 

A bite from an Almond Banana Espresso Dark Chocolate Chip Muffin

 

We thoroughly enjoyed my adaptation. I will continue to convince myself that I made myself a healthy version of the original recipe.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

I hope you enjoyed todays post. Have a wonderful week!

~Lyn

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Peanut Butter Chocolate Cookies

Jan 18, 2012 by

I wanted to post the recipe for these cookies for a few days now but alas, I’m slightly behind in my posting. I’m so happy to share this with you though, as these are my husband’s favourite cookies. I kinda love them too. I promised him I’d make a batch this week so me posting is great timing. I love the simplicity, and also that I’m using  low-fat peanut butter, less sugar than what the original recipe called for plus I used dark chocolate chips. Sounds like some good stuff right? You can substitute peanut butter for the organic kind. I plan to use vegan dark chocolate peanut butter to see how it comes out. I may omit the chocolate chips to avoid overkill. We’ll see!

This recipe is adapted from Everyday Food.

 

Peanut Butter Chocolate Chip Cookie

 

 

Peanut Butter Chocolate Cookies

Prep Time: 20 minutes

Cook Time: 14 minutes

Total Time: 31 minutes

Yield: 32 Cookies

Ingredients

  • 1 Cup Low-Fat Peanut Butter
  • 1/2 Cup Granulated Sugar
  • 1 Egg
  • 1/2 Tsp Baking Soda
  • 1/4 Tsp Salt
  • 3/4 Cup Dark Chocolate Chips

Instructions

  1. In a medium bowl, combine peanut butter, sugar, egg, baking soda and salt
  2. Once combined, mix in chocolate chips
  3. Using a cookie-scoop, take walnut sized portions and with moistened hands, roll into balls
  4. Place on a parchment lined cookie sheet, leaving 2 inches between each ball
  5. Bake for 12-14 minutes in a 350F oven
  6. Allow to cool on the baking tray for about 10 minutes before transferring to a cooling rack
http://lovelypantry.com/2012/01/peanut-butter-chocolate-cookies/

 

Peanut Butter Chocolate Chip Cookie – Ready to eat!

 

Don’t you just want to dive in? Seriously.

 

Peanut Butter Chocolate Chip Cookie

 

Take good care guys! ~ Lyn

 

 

 

 

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Lyn’s Banana Bread

Jan 6, 2012 by

I’ve been making this banana bread for a few years now. It somehow never fails. Everybody loves it and I’m so happy to be sharing it with you. It’s definitely “lighter” than most recipes which is great because I really don’t care for the guilt that comes along with loaded baked goods. So this recipe satisfies me. I found this recipe on Food Network Canada and I’ve made my changes to get it to where I like it.

Bananas should never EVER go to waste. I learned a few years back that over-ripe bananas can be stored in the freezer for baking. That advice was like gold to me. I now use frozen bananas for porridge, smoothies and banana bread.

I love Banana Bread. Even more so with dark chocolate chips.

I use 2 bananas because I found using 3 made the bread overly moist, which wasn’t so nice for me. I love that yogurt is used as the binding agent instead of eggs. Notice too, that butter is absent. The garnish on top is optional too, it’s really there to make the cake look even prettier. The cake on its own is delicious. Yes, even without the chocolate chips.

 

Chocolate Chip Banana Bread – Ready for the oven

 

Banana Bread

 

Lyn’s Banana Bread
Recipe Type: Bread
Author: Lyn of the Lovely Pantry
Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
Serves: 10
A lighter version of a wonderful family favourite – Banana Bread
Ingredients
  • 2 very ripe bananas
  • 1/4 cup honey
  • 1 tsp vanilla
  • 1/4 cup granulated sugar
  • 1 cup fat free vanilla yogurt
  • 2 tbsp vegetable oil
  • 1 cup all purpose, unbleached flour
  • 1/2 cup whole wheat flour
  • 2 tsp baking soda
  • 1/2 teaspoon salt
  • 1/2 tsp Allspice
  • 1 ripe banana, sliced, to bake on top of bread as a garnish (optional)
  • 1/4 cup dark chocolate chips (optional)
Instructions
  1. Preheat oven to 350 F.
  2. Lightly grease a 4-inch X 8-inch loaf pan.
  3. In a large bowl, mash bananas. Add the honey, vanilla, sugar, yogurt and oil. Mix to combine.
  4. In a medium bowl, sift flour, baking soda, salt and allspice.
  5. Gently fold the dry ingredients into the banana mixture until just combined.
  6. Pour batter into prepared loaf pan.
  7. Arrange banana slices decoratively on top of the batter, if desired.
  8. Bake 40 to 50 minutes, until golden and a knife inserted comes out clean. Let cool in the pan for 30 minutes before cutting into slices.
Notes

Adapted from http://www.foodnetwork.ca/recipes/Fruit/recipe.html?dishid=5918

 

Chocolate Chip Banana Bread

 

Chocolate Chip Banana Bread

 

If you ever get around to making this bread, please do think of me. Imagine me with a big smile on my face, whispering sweetly…”I told you so”

Have an amazing weekend!

 

~Lyn   XoXo

 

 

 

 

 

 

 

 

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Happy New Year 2012!

Jan 3, 2012 by

I just wanted to start the year off by thanking everyone for all their support and encouragement since I created The Lovely Pantry. I have so many ideas for recipes and concepts for photographs. I’ve grown so much and met so many wonderful people along my journey so far. I’m excited and grateful to be able to continue my passion through this medium. The holiday season has been quite busy for me, to say the least. But it was wonderful to be around friends and relatives and to share meals and watch the children play together. I miss my own family immensely (parents, brother, cousins etc) but hopefully I will get to see them later this year. There’s nothing like having your own family with you during the holidays! I’m still very thankful and blessed for those that I have around me that make me feel “at home”.

Now that things are slowing down a little bit, I have a lot of posts to catch up on! I have a few goals for myself which includes posting more often, improving my photography, meeting more foodies and making bread! Those are just a few things I have on my list. Below are some photographs of a meal I prepared for an informal gathering at my home during the holidays. No recipes today. :-) I still have to show you what I cooked for my own family after Christmas. I found a new love for cookies! My husband says he thinks he’s found his new favourite cookie – this may mean trouble for me! :-)

The menu is as follows, served with Jamaican style Rice and Peas:

Lemon Herbed Salmon. I’ve made this before – here’s the recipe. Underneath that herbed crispy topping, is moist salmon. It was lovely.

 

Lemon Herbed Salmon with steamed veggies

 

Veal Pastitsio – a definite crowd pleaser. I really love it, especially because my children enjoy it.

 

Veal Pastitsio

 

My guests specifically requested Oxtail! I aim to please! I don’t have oxtail very often but I definitely indulge the few times for the year that I actually make it. It brings back memories of Jamaica.

 

Oxtails & White Kidney Beans

 

Perhaps I went a little overboard, but you have to know that I enjoy feeding people. I also love getting feedback from my experiments! So basically I used the Ginger Carrot Bread recipe and modified it. I split the batter in 2 and used smaller loaf pans to bake them in. I made a plain Ginger Carrot Bread, and another with raisins. I modified the same recipe and used Vanilla Chai Soy beverage instead of carrot juice. I made it before so I knew what it would taste like however, this time (again, I split the batter) I made one with dark chocolate chips and the other with dried cherries. Then of course I made a cake that I had not tried before – Orange cake made with orange rind and freshly squeezed orange juice. Heavenly! I will be posting that recipe very soon!

 

Orange Cake, Vanilla Chai Bread x2, Ginger Carrot Bread x2

 

After a night of entertaining, I decided to make cookies. I don’t usually make cookies but I realized if I’m going to be a kitchen Goddess, I need to be able to make everything! :-) They turned out to be a success and I was even able to give them as gifts during the holiday season. Well, not the one’s my hubby loved the most.

 

Ginger Molasses Cookies

 

And finally, this is the reason my husband adores me. Peanut Butter Chocolate Chip Cookies. No flour required. I was even able to use low-fat peanut butter, clearly for my own satisfaction. I plan to use organic peanut butter next time to see if there’s any major difference in the taste. That’s our secret though. He doesn’t have to know.

 

Peanut Butter Chocolate Chip Cookies

 

I hope everyone had a wonderful Christmas and enjoyed ringing in the New Year. I wish everyone the utmost success in everything they hope to achieve and accomplish this year and beyond. 2012 is going to be an awesome year filled with personal growth and wonderful friendships! I believe this, so I know it will become reality!

Join me on Facebook as I will be sharing some more photographs there too. I share my own recipes and photographs, as well as beautiful recipes by culinary artists all over the world on Twitter. Follow me!

Say hello to me anytime.

Take care.

 

Lyn

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