Coconut-Coconut-Banana Muffins

Despite my kids' requests, I had not made these coconut-coconut-banana muffins since before we left Michigan. For some reason I recently woke up before sunrise to panic about the state of the world. And, as I had a cup of coffee, I decided that since it was too early in the morning to call my representatives, I should make muffins. To my delight, these muffins taste just as good in New York as they tasted in Michigan. As a further bonus, my eldest told me it was the best early morning breakfast he'd had all school year.

I love these muffins. They're inspired by a Smitten Kitchen recipe that I started making about 8 years ago. Since then, I've made a few changes. I've cut back on the sugar, added banana, and given them a delightful crunch-top. I love them because they are relatively low sugar for a muffin, but still taste sweet and "muffiny" making them perfect for breakfast in a way most muffins actually aren't. If you need something easy to love this February, you should try making these muffins too.

NOTE ABOUT SUBSTITUTIONS: These coconut-coconut-banana muffins are incredibly versatile. "Flaxseed egg" and egg both work equally well. And while I think a combination of banana and yogurt is ideal, you can absolutely just use one or the other. I prefer unsweetened coconut for this recipe, the sweet kind works fine, and you use sweetened coconut, you can just omit the Turbano sugar on top.

NOTE ABOUT FLAXSEED EGG: To replace a regular egg with flaxseed, combine in a small bowl: 1 tablespoon of flaxseed and 2.5 tablespoons of water and allow to sit for 5 minutes.

NOTE ABOUT COCONUT OIL TEMPERATURE: If you're making this in a cold kitchen, then the coconut can clump a bit when you mix everything together. I've found that a few chunks of coconut oil won't make a difference, but if your kitchen is very cold, I would allow your egg and the yougurt to come to room temperature.

Coconut-Coconut-Banana Breakfast Muffins

Adapted from Smitten Kitchen "Double Coconut Muffins" by Deb Perelman

Makes 9 standard muffins. Prep 15 minutes. Bake 18-22 minutes

Ingredients

scant 2/3 cup (135 grams) virgin coconut oil

3/4 cup (95 grams) all purpose flour

1/2 cup (60 grams) whole wheat flour

1 and 1/2 teaspoons baking powder

1/4 teaspoon table salt

1/4 cup (50 grams) granulated sugar

2 small ripe bananas (about 200 grams)

about 1/4 cup (about 50 grams) plain greek yogurt (any percentage)

1 egg (or flaxseed egg)

1 teaspoon vanilla

3/4 cup unsweetened shredded or flaked coconut divided

2 tablespoons Turbano sugar (optional)

STEP ONE

Preheat oven to 375 degrees and use muffin liners to line 9 cups on a muffin tin.

STEP TWO

Warm a scant 2/3 cup coconut oil in the microwave until you just have just a few chunks of coconut oil floating in liquid. Pour oil into a medium sized bowl and set aside.

STEP THREE

In a second medium sized bowl, combine 3/4 cup all purpose flour, 1/2 cup whole wheat flour, 1 and 1/2 teaspoons baking powder, 1/4 teaspoon salt, 1/2 cup shredded or flaked coconut and 1/4 cup granulated sugar. Mix together the dry ingredients and set aside.

STEP FOUR

Mash two small bananas in a liquid measuring cup, add enough yogurt to the mashed bananas to equal 1 cup. Add bananas and yogurt to the coconut oil, then add the egg and 1 teaspoon vanilla. Stir to combine.

STEP FOUR

Pour wet ingredients into dry ingredients and mix together. Portion out mixture into your 9 muffin liners. top muffins with reserve 1/4 cup coconut and then sprinkle the 2 tablespoons of Turbano sugar over that. The goal is to make a deliciously sweet and crunchy muffin top. Bake for 18-22 minutes. Test by probing with a knife or toothpick until tester comes out clean.

Muffins are always best the first day, but we've found that even rewarming these for a few seconds in the microwave makes them delicious on the second and third day.