Ah, gotta love frustrating mornings. Sometimes, when I'm feeling just a bit too flustered, I find that spending 20 minutes in the kitchen baking can improve my mood dramatically. I've always found the careful measuring, sifting, and stirring required by baking recipes to be particularly soothing. So, today, after a rather frustrating morning in which I determined, that no, it wasn't déjà vu, and instead my writer had in fact reused art in all the wrong places, I took a quick break to bake up two batches of mini muffins. Fortuitously, yesterday I had taken several bananas out of the freezer and placed them in a bowl in the fridge to thaw -- so I already knew what my key ingredient would be. Since I've made about 1,000 loaves of banana bread lately (slight exaggeration), I decided to go completely wild and crazy and make up a batch of mini muffins. These little muffins provide the perfect portion to accompany a calming cup of green tea.
Banana Coconut Chocolate Chip Mini Muffins (printer-friendly version)
makes ~44 mini muffins
1/3 cup unsalted butter (5 1/3 tablespoons)
1/4 cup raw cane sugar
1/4 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 3/4 cup unbleached all-purpose flour
1/2 teaspoon baking soda
1 teaspoon aluminum-free baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 tablespoons unsweetened finely shredded coconut
2 cups mashed banana (four ripe bananas)
1/2 cup mini chocolate chips
1. Preheat oven to 350 degrees.
2. Line a mini muffin pan with paper liners. Set aside.
3. In an electric mixer bowl, cream together the butter and sugars. Add eggs and vanilla and beat well.
4. Sift together the flours, cinnamon, baking soda, baking powder, salt, and shredded coconuts.
5. Alternate adding the dry ingredients and mashed banana to the butter-sugar-egg-vanilla mixture. Stir between additions by hand. Stir in the chocolate chips.
6. Spoon the batter into the prepared muffin pan.
7. Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Remove the muffins from the oven and place pan on wire rack. Allow muffins to cool in pan for 10 minutes.
9. After 10 minutes, remove the muffins from the pan and allow to cool completely on the wire rack.
10. The muffins can be stored in a tightly-closed container for several days, or freeze to enjoy later.
makes ~44 mini muffins
1/3 cup unsalted butter (5 1/3 tablespoons)
1/4 cup raw cane sugar
1/4 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 3/4 cup unbleached all-purpose flour
1/2 teaspoon baking soda
1 teaspoon aluminum-free baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 tablespoons unsweetened finely shredded coconut
2 cups mashed banana (four ripe bananas)
1/2 cup mini chocolate chips
1. Preheat oven to 350 degrees.
2. Line a mini muffin pan with paper liners. Set aside.
3. In an electric mixer bowl, cream together the butter and sugars. Add eggs and vanilla and beat well.
4. Sift together the flours, cinnamon, baking soda, baking powder, salt, and shredded coconuts.
5. Alternate adding the dry ingredients and mashed banana to the butter-sugar-egg-vanilla mixture. Stir between additions by hand. Stir in the chocolate chips.
6. Spoon the batter into the prepared muffin pan.
7. Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Remove the muffins from the oven and place pan on wire rack. Allow muffins to cool in pan for 10 minutes.
9. After 10 minutes, remove the muffins from the pan and allow to cool completely on the wire rack.
10. The muffins can be stored in a tightly-closed container for several days, or freeze to enjoy later.
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