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

 

 

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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.
https://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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Asian Pear and Date Muffins for #MuffinMonday

Jan 14, 2013 by

Welcome to my first #MuffinMonday post for 2013. Today’s muffin is like none that I’ve ever made before. It’s actually quite interesting. The ingredients are absolutely fantastic and healthy. Our recipe today is adapted from The Free Range Cook by Annabel Langbein and Ooh-Look Food & Craft.

Allow me to say it before you do. These aren’t the cutest muffins. I think I put too many pieces of pear on the batter. But I’ll tell you this…where these muffin lack in looks, they more than make up for it in taste! Looking back, I can think of a few other ways I could have done them. But they came out great!  These muffins are nothing short interesting and leave you wanting for another bite. The dates give them such a deep flavour and the texture – so very moist.

I didn’t do a lot of changes to the recipe really. I was very interested in the technique. I replaced regular flour with Spelt flour and used Asian pear instead of a regular pear. Asian Pear is high in fiber, rich in vitamin C, and helps lower blood cholesterol. Dates are excellent sources of fiber and protein.

You will notice that in future posts, that I will be making less muffins. I found that making 12-18 muffins was too much for my little family. I think it would benefit us more if I cut back on the quantity. I also decided to use my kitchen scale more often. There are so many recipes that I end up dismissing because I would have to do conversions. Change is good.

 

Asian Pear and Date Muffins

Asian Pear and Date Muffins

 

 
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Ingredients
  • 88g (About 5 pitted dates)
  • 250lm/1 Cup Water
  • ½ Tsp Baking Soda
  • 30g Butter, cold and diced
  • 125g Brown Sugar
  • 1 Egg
  • 88g Spelt Flour
  • 1¼ Tsp Baking Powder
  • ½ Tsp Vanilla Extract
  • ½ Tsp Ginger
  • 1 Asian Pear, peeled and diced into small pieces
  • 1 Tbsp Turbinado Sugar
Instructions
  1. Preheat oven to 350F
  2. Line a muffin pan with 9 paper liners
  3. In a large pot (this will essentially be your mixing bowl), place dates, baking soda and water. Boil for about 10 minutes until the liquid will foam a bit and the dates will break down. Stir until a thick liquid is formed.
  4. Remove the pot from the heat source and add the butter. Stir until fully dissolved.
  5. Add the vanilla, sugar and egg. Whisk to incorporate.
  6. Fold in the flour
  7. This will yield about 2¼ Cups of batter
  8. Pour the batter into each muffin cup and then add a few pieces of pear in the centre. Sprinkle with Turbinado sugar
  9. Bake for 2 minutes or until a toothpick inserted comes out clean
  10. These muffins are best served warm
Notes
This recipe yields 9 muffins

 

I love the fact that I only used one pot. There’s no sifting of dry ingredients in a separate bowl for this recipe, friends! Very easy and healthy. Feel free to cut back on the sugar if needed. I found that it was a bit on the sweet side but it didn’t bother me. Next time I will reduce the sugar.

 

Asian Pear & Date Muffin Prep

Date batter, batter in muffin liners, Asian pear on top of the batter

 

A very delicious treat! These muffins were enjoyed by my family and I’m so glad that this was our #MuffinMonday selection today!

 

Asian Pear and Date Muffins

Asian Pear and Date Muffins

 

Have an amazing week!

~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: http://bakerstreet.tv/muffin-monday/

 Muffin 101: http://bakerstreet.tv/muffin-monday/muffin-101/

 

 

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Snickerdoodle Muffins with White Chocolate Cream Cheese Frosting for #MuffinMonday

Dec 3, 2012 by

I don’t get many requests from my husband like this, but he asked if he could take some muffins to work to share with his colleagues. He is well aware of my #MuffinMonday fix, and knows that unless the week is lost due to an extremely hectic schedule, muffins shall be made! He and his co-workers work really hard, and for long hours on rotating shifts. It’s very hard on their bodies and affects their sleep pattern. I was more than happy to send this weeks #MuffinMonday goodies for a break time treat! It’s the least I could do for such hard-working guys 🙂

Today’s #MondayMuffin recipe is adapted from Culinary Concoctions by Peabody. This is my first time making snickerdoodle anything. The ingredients looked great but rolling the batter in cinnamon sugar seemed hilarious to me. Couldn’t wait to give it a try! I didn’t make too many changes as I really wanted to keep it simple. I did however, add a topping that somehow just went so well with these muffins. I also believe that this topping made this muffin “a cupcake in disguise”. This has got to be one of the best muffins I’ve tried. (Do I say that every #MuffinMonday?) Seriously, this muffin is moist, delicate, and needed more frosting! I purposely made a small amount of frosting to adorn these muffins. It’s all about control, especially during the holiday season!

Snickerdoodle Muffins with White Chocolate Cream Cheese Frosting

 

5.0 from 1 reviews
 
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5.0 from 1 reviews
 
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Wonderful smell, very delicate texture!

 

Snickerdoodle Muffins

 

Very visually appealing. The tops really do look like cookies! Or do I just have cookies on my mind…

I realized after I put these muffins in the oven that I used pretty pink muffin liners for my husband and his co-workers. Hopefully it will make them smile, before and after the first bite.

 

Snickerdoodle Muffins

 

The white chocolate cream cheese frosting was just an experiment and I’m glad it worked out. I’m sure semi-sweet would work just as well. I’m tempted to try it with dark chocolate.

 

Snickerdoodle Muffins with White Chocolate Cream Cheese Frosting

 

A very moist muffin. Not too sweet. Seriously addictive.

 

Snickerdoodle Muffins with White Chocolate Cream Cheese Frosting

 

Happy Monday!

 

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: http://bakerstreet.tv/muffin-monday/

Muffin 101: http://bakerstreet.tv/muffin-monday/muffin-101/

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Rum & Raisin Cinnamon Muffins for #MuffinMonday

Nov 26, 2012 by

These muffins were destined to be baked. I’ve been wanting to make Rum & Raisins muffins for a while now. The time just didn’t seem to be right, until now. I was so determined to make these muffins that I made 2 batches before I actually got to the one you see here.

 

Determined.

 

Rum & Raisin Cinnamon Muffins

 

You see, the first batch I made was…well, lets just say I didn’t want to eat them. I realized afterwards that I had too many ingredients, or not enough moisture. Either way, it just was a disaster. I had a good laugh at myself. I don’t often throw anything away but I’m well aware that it can happen. I was a little bit annoyed though, as I don’t like to waste food/ingredients. I couldn’t save them. When I realized where I went wrong, I had renewed confidence and proceeded with a big grin.

And then as soon as I carefully placed the muffins into the oven – I saw a main ingredient on the counter. I forgot to fold in the raisins!!!!! Argh!!!!! Ok, now I was MAD! How could I have forgotten to add the raisins!!!???? I could have continued and called the muffins something else. But I really REALLY wanted raisins! So…I proceeded for the third time to make my muffins.

Has this ever happened to you? A bad baking day that turned out great?

Today’s #MuffinMonday recipe comes from King Arthur Flour – Simply Sinful Cinnamon Muffins. Of course, my own spin made it a tad bit risqué. I think I may have created a filling. Butter, sugar, cinnamon and Jamaican Appleton Rum. I’m going to call it Rum Butter. How’s that for festive?

 

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Rum & Raisin Cinnamon Muffins for #MuffinMonday

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 5 minutes

Yield: 15

A Cinnamon infused muffin with rum soaked raisins, and a rum butter centre Ingredients

Ingredients

  • Topping:
  • 1/3 Cup Turbinado Sugar
  • 1/4 Cup Rolled Oats
  • 1/4 Cup Unbleached All-Purpose Flour
  • 3 Tbsp Unsalted Butter, softened
  • 1 Tsp Cinnamon
  • Rum Butter:
  • 3 Tbsp Unsalted Butter, melted
  • 1/4 Cup Brown Sugar
  • 2 Tsp Cinnamon
  • 2 Tbsp Dark Rum
  • Batter:
  • 6 Tbsp Sunflower Oil
  • 3/4 Cups Granulated Sugar
  • 1 Cup 2% Milk
  • 2 Large Eggs
  • 2 Cups Unbleached All-Purpose Flour
  • 1 Tbsp Baking Powder
  • 1/2 Tsp Salt
  • 1 Tsp Allspice
  • 1 Tsp Cinnamon
  • 1 Cup Raisins
  • 1/4 Cup Dark Rum

Instructions

  1. In a small bowl, soak raisins in 1/4 Cup rum for about an hour
  2. Preheat oven to 400F
  3. Line 2 muffin pans with 15 paper liners
  4. Topping: In a small bowl, combine turbinado sugar, cinnamon, oats, flour and butter until crumbly. Set aside.
  5. Rum Butter: Combine melted butter, brown sugar, cinnamon and rum in a small bowl. Refrigerate until you are ready to add to the center of the batter
  6. In a medium bowl, sift flour, baking powder, salt, allspice and cinnamon. Combine with a whisk. Set aside
  7. In a large mixing bowl, beat oil and sugar. Add eggs and beat until smooth.
  8. Add some of the milk and mix to combine. Gradually add flour and milk, mixing between each addition until fully combined.
  9. Fold in the rum soaked raisins
  10. Into each liner, add 2 tablespoons batter. Scoop 2 teaspoons of the rum butter into the centre of the batter. Cover with the remaining batter.
  11. Sprinkle the batter with the topping, gently pressing down to keep the mixture in the batter
https://lovelypantry.com/2012/11/rum-raisin-cinnamon-muffins-for-muffinmonday/

 

 
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Rum Butter in batter

 

The rum butter oozing out of the muffin. The aroma in my kitchen. Just lovely.

 

Fresh out of the oven

 

A sweet and crunchy topping, for your Monday morning delight.

 

Rum & Raisin Cinnamon Muffins

 

Moist muffins with a hint of rum.

 

Rum & Raisin Cinnamon Muffins

 

Happy Monday!

 

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 http://bakerstreet.tv/muffin-monday/

Muffin 101: http://bakerstreet.tv/muffin-monday/muffin-101/

 

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Chocolate Banana & Truffle Muffins for #MuffinMonday

Nov 19, 2012 by

I guess every now and again, we can indulge in some chocolate goodness. Besides, there’s no better time than the upcoming holiday season. The sweet indulgences that I get flooded with on Pinterest leaves me no choice but to just dive in!

When I first saw this recipe as our selection for #MuffinMonday, the first thing I wanted to do was add chocolate chips. But then I thought… that’s too easy. And is it really festive? Of course it would taste great but, I wanted to do something else. From now until the end of the year, our #MuffinMondays will be quite sensational. I hope I can keep up! I’ll be wearing my special holiday pants on from now on. You know? The one with the stretchy waist? Yes, you know the one. We ALL have a pair!

On my trip to the grocery store, I went along my merry way, picking the items on my list. I came across my most favourite treats ever! Belgian Chocolate Truffles!!!! You guys have no idea how much restraint it takes for me not to have more than one or two at a time. That’s why I rarely buy them unless it’s around Christmas time.

While I was envisioning what I was going to do with my truffles, I had to figure out how not to eat them. Sadly, I lost about three before they could get to the batter. I wanted my muffins to have a truffle centre. Can you imagine that smooth velvety truffley centre of a muffin? Heavenly! What I love about this muffins that it’s not overly sweet but still quite a chocolatey muffin. This is the most decadent muffin I have made to date. The possibilities are endless, now that I’ve made these gorgeous muffins.

 

Chocolate Banana & Truffle Muffins

 

 

Chocolate Banana & Truffle Muffins
 
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Prep time
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A chocolate treat with a sweet and decadent truffle centre
Author:
Recipe type: Muffin
Ingredients
  • ¾ cup granulated sugar
  • 1 stick (1/2 cup) unsalted butter, room temperature
  • 2 large eggs
  • 3 ripe bananas
  • 1 Tbsp 2% Milk
  • 2 Tsp Vanilla
  • 1 Tsp Ground Cinnamon
  • 2 cups All Purpose Flour, Unbleached
  • ¼ Cup Dutch Dark Cocoa
  • 1 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 1 Tsp Salt
  • 15 of your favourite Truffles
Instructions
  1. Preheat Oven to 325F
  2. Grease a 12 hole muffin pan, or line with 12 paper cups
  3. In a medium bowl, mash bananas until smooth. Add milk, cinnamon and vanilla. Mix until combined
  4. In a large bowl, cream sugar and butter until light and fluffy
  5. Add eggs one at a time, beating after each addition
  6. Add the banana mixture to the butter mixture and stir until combined
  7. In a medium bowl, sift flour, baking soda, baking powder and cocoa powder. Combine with a whisk.
  8. Add flour mixture gradually to the banana mixture, stirring to combine after each addition
  9. Put about 2 tablespoons of batter into each paper liner
  10. Add a truffle to the centre and then cover with batter until about ¾ full
  11. Bake for 22 minutes until a toothpick inserted comes out clean
Notes
This recipe yields 15 muffins Adapted from http://www.foodnetwork.com/recipes/banana-bread-recipe/index.html

 

I didn’t actually decide to add the cocoa powder until when I realized that the batter was going to be plain. Yes, filled with sweet flavourful banana, but plain. I added it on a whim, and hoped that it would turn out okay. I can’t see how I could have gone wrong with adding more chocolate.

 

Each Truffle inserted into batter

 

I used two spoons to  fill each cup with the remaining batter.

 

Truffles covered in batter

 

The kitchen was filled with that comforting aroma of chocolate. I could not wait to dig in! You have no idea!

 

Warm Muffins

 

And because I simple could not wait for my muffins to cool, this is what my truffle shavings looked like after a mere few seconds of making contact. I wasn’t complaining though! It wasn’t the look I was going for but hey ~ I ate this one first!

 

Melted Truffle Shavings

 

I just couldn’t help but wonder what the inside looked like… yes, the muffins were still warm. I was on a roll 🙂 The centre gets firmer when the muffins are completely cooled.

 

Warm Truffle Centre

 

Sweet, messy, awesome, Truffles! Believe me when I say none of this went to waste.

 

Truffle Shavings

 

I waited for the muffins to cool completely so that I could cover them with some truffle shavings. I allowed the truffles to firm up a bit by putting them in the fridge for a few minutes before using them.  This helped me to achieve the desired results. I was very VERY happy with these muffins. My family LOVED them!

 

Chocolate Banana & Truffle Muffins covered in Truffle shavings

 

Happy Monday!

 

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: http://bakerstreet.tv/muffin-monday/

Muffin 101: http://bakerstreet.tv/muffin-monday/muffin-101/

 

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Parmesan Quinoa & Pine Nut Muffins for #MuffinMonday

Nov 12, 2012 by

Welcome to another edition of #MuffinMonday! Today we are sharing a cheesy savoury muffin to get your week started in the best way possible.  No cranberries and mixed fruit in my muffins just yet. Sit tight. 🙂

I’m not sure how I let it happen, but Christmas seemed close but not that close. I mean Halloween was just here…and now stores are playing Christmas music. I guess retailers have to keep up. I don’t. By now, your mood should be changing as you get into the seasonal spirit of tinsel and ornaments. I dread putting up the tree just as how I dread taking it down. But I have kids and therefore it must be done. Kids really do make you become awesome parents.

My selection for today’s #MuffinMonday is Parmesan, Quinoa and Pine Nut Muffins. I added some Quinoa Flour in the batter to increase the nutritional value of my muffins. I loved the cheesy aroma from these muffins as they baked. I also loved the toasted pine nuts scattered over top of each muffin.

 

Parmesan Quinoa & Pine Nut Muffins

 

 

Parmesan Quinoa & Pine Nut Muffins for #MuffinMonday
 
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Prep time
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A savory, cheesy muffin for Monday mornings. Perfect with a cup of coffee or tea.
Author:
Recipe type: Muffin
Ingredients
  • 1½ Cups All Purpose Flour
  • ½ Cup Quinoa Flour
  • 1 Tbsp Baking Powder
  • ⅛ Tsp Salt
  • ¾ Cup Freshly grated Parmesan Cheese
  • ½ Cup Pine Nuts
  • 2 Large Eggs
  • 1 Cup Buttermilk
  • 6 Tbsp Butter, softened
  • Topping: 4 Tsp grated parmesan cheese, ¼ cup pine nuts
Instructions
  1. Preheat oven to 400F
  2. Line a muffin pan with 12 muffin liners
  3. For the topping, combine parmesan and pine nuts and set aside
  4. In a large bowl, combine flour, quinoa flour, baking powder and salt with a whisk
  5. Stir in the parmesan and pine nuts
  6. In a medium bowl, lightly beat the eggs and then beat in the buttermilk and oil
  7. In the large bowl with the flour, make a well in the centre and pour in the liquid mixture
  8. Stir gently until just combined. Be sure not to over mix
  9. Spoon the batter into prepared muffin pan. Sprinkle topping over the batter
  10. Bake for about 20 minutes until well risen and golden brown
  11. Allow muffins to cool for about 5 minutes.
Notes
This recipe yields 12 muffins

The pine nuts were not very well behaved! They kept falling off as you took a bite, much to the annoyance of my hubby 🙂 He enjoyed these muffins but wished there was MORE CHEESE. That seems to the answer to everything these days. More cheese. Duly noted.

 

Parmesan Quinoa & Pine Nut Muffins

 

Quite a tasty muffin. I enjoyed them. But now I have to figure out how to make it even more cheesy.

 

Parmesan Quinoa & Pine Nut Muffins

 

Happy Monday!!!

 

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. 

Link to the Muffin Monday page: http://bakerstreet.tv/muffin-monday/

Link to Muffin 101: http://bakerstreet.tv/muffin-monday/muffin-101/

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