Most of you who follow me know that ripened bananas are a common trend in our house. So I wasn't surprised when I woke up this morning to a few ripened bananas. At this point I could use them for anything really because they aren't over ripe, but I've been on a baking kick lately so I wanted to create a recipe out of them. Since it's Sunday, the start to a new week I decided to make muffins that we can enjoy throughout the week (hoping they even last that long because they usually don't in our house). I asked my husband when we were on our way to the grocery store this morning what he would like and he suggested a Piña Colada style muffin. So that's exactly what he got. Here is my recipe for a Banana Colada Muffin. I hope you try it!! :
Vegan Banana Colada Muffin
~Makes 12 regular sized muffins~
Ingredients:
2 cups unbleached all purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
Pinch of kosher salt
2 ripened organic bananas
1/4 cup organic light brown sugar
1/2 cup organic sugar
1/3 cup melted vegan butter
1 flax egg (1 tbs ground flax meal mixed with 3 tbs water. Let set 5 minutes before use.)
1 cup crushed pineapple
1 cup organic shredded coconut
Directions:
Preheat your oven to 375*F
Line your muffin pan or grease and flour it
In a small bowl make your flax egg and set aside.
In a medium bowl whisk together the flour, baking powder, baking soda and salt. Set it aside.
In a large bowl mash your bananas until they are light and fluffy then mix in the sugars.
Mix in your butter and flax egg.
Add in the pineapple and coconut.
Once that is well combined fold in the dry ingredients. Careful not to over mix.
Spoon your batter into the prepared muffin pan. I like to use an ice cream scoop because they come out the same size.
Bake for 18-20 minutes or until a knife inserted in the center comes out clean. I hope you enjoy them as much as my husband and I did!!
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