Saturday morning I woke up early because we have a new puppy in our house. The dogs go out at 6:30 a.m. sharp with breakfast waiting for them when they come back in. I love Saturday and Sundays because I always make a big breakfast. I had a few hours before the rest of the household woke up so I took advantage of the quiet (sort of since the dogs were wrestling) and meditated. For some reason that morning I had a taste for coconut but I had two very ripe bananas that needed to either be eaten or frozen. I pulled one additional banana out of the freezer and decided to make banana bread muffins. I love freezing bananas to bake with later. First it eliminates waste by extending the life of a overly ripe banana and second it seems like the banana flavor intensifies allowing me to use less sugar in my recipes. Banana bread muffins are always a huge hit in this house but I was craving coconut, so I added unsweetened coconut to the recipe and used coconut oil instead of butter like my usual recipe calls for. To give the muffins even more flavor I added dark chocolate chips and walnuts.
I melted the coconut oil, added sugar and eggs. Then I added slightly mashed bananas as I prefer chunks of bananas in my muffins.
Next is the dry, flour, coconut flakes, baking powder, soda, and salt. In the end I add the chocolate chips and walnuts. The mixture is thick and yummy.
I cook my muffins at 375 for the first 7 minutes so they will rise and then turn the oven down to 350 for the remaining cook time. They browned up beautifully. I would normally show the inside of the muffin to highlight the melted chocolate but we enjoyed them so much I forgot to take a picture. This recipe a keeper. I hope you enjoy.
Coconut banana bread walnut muffins with chocolate
1.5 C Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
1/3 C Unsweetened Coconut Flakes
1/3 C Coconut Oil (melted)
1/2 -3/4 C Sugar
Handful of dark Chocolate Chips
Handful of chopped Walnuts
350 for 20-25 minutes