03 April, 2010

Coconut Banana Muffins with Dried Figs

 
I must admit these muffins are not the prettiest boys in town. But don't be deceived by the looks: they are absolutely delicious. I got quite ambitious when I realized their potential and have been playing around with the ingredients for some time (please read: my family is totally overdosed on them as they were being served daily for about 2 weeks in a row).
My main source for the slight changes being made in the recipe was my favorite cookbook The Flavor Bible. It is an amazing book, actually more a reference book than a cookbook as it does not contain recipes but lists all sorts of foods and basic ingredients in alphabetical order and their matching flavors. For this muffin recipe I have been reading the banana and coconut sections over and over again.
Now here is the result: a vegan muffin sweetened with bananas and dried figs supported by the mild flavor of coconut. Very little flour and no sugar needed. A perfectly healthy muffin that's good enough to have for breakfast.

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COCONUT BANANA MUFFINS WITH DRIED FIGS
1/2 cup whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup desiccated coconut
1/4 cup dried figs, finely chopped

2 ripe bananas, mashed
1/2 cup light coconut milk
4 tablespoons cup canola oil
1 teaspoon vanilla extract

Topping (optional)
3 teaspoons brown sugar
3 tablespoons desiccated coconut

Yields 6
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Preheat oven to 180C. Line muffins tins with paper liners.

In a bowl, combine all flour, salt, baking powder and coconut flakes. In another bowl, stir together bananas, coconut milk, oil and vanilla extract. Combine wet and dry ingredients. Stir in the dried figs.
Fill batter into muffin tin. Top each muffin with half a teaspoon of brown sugar and half a tablespoon of coconut flakes. Bake for 25 minutes or until golden brown and toothpick comes out clean.

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs 

11 comments:

  1. That looks great. My daughter is slightly allergic to eggs so this would be great for her.

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  2. Mmm, that sounds great! I've been really into baking without any refined sugar so this would be a wonderful recipe to try.

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  3. I have everything I need to make these right now!

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  4. mmmm - I am going to have to try this!! :)

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  5. This is my kind of muffin. I do not eat sugar, so these would fit in perfectly with my habits. Banana & coconut are the perfect combo!

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  6. Hi Anja,

    I just found your blog through tastespotting and I'm so glad I did! It seems like you and I have very similar cooking styles/ views on food. If you're interested I'd love it if you checked out my blog: www.amourpetitgateau.blogspot.com

    I'm really looking forward to trying some of your recipes!

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  7. The recipe sounds really nice w/one exception -- canola oil. I can't fathom why ANYONE, much less someone trying to eat healthy, would ever use this oil!! I was told by a holistic doctor that he wouldn't use this in his car engine and therefore would NEVER consume it. This oil comes from the RAPE seed plant, which mustard gas (poison) comes from.
    A much better oil for this recipe would be coconut oil!! Now that would make these muffins yummylicious!!!
    Please fellow healthy eaters please use ONLY healthy oils!!

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  8. Thanks for pointing out the controversy around canola oil. In fact, I have stopped using it, as I am still trying to figure out why it is being considered toxic in America, while in Europe it is still being promoted a healthy oil.

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  9. Mmmm these look delicious I am making them asap!
    What about sunflower oil to replace canola ?

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  10. @ rebecca
    In this case, you could probably even swap it with coconut oil.

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  11. What about using applesauce instead of the oil? Has anyone tried this?

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