Very ripe bananas are an open invitation to baking...
And thus, on a weekday with a needed breakfast idea, I looked at my fruit bowl: with four ripe bananas in front of me, I got working on make banana muffins :-). It was not the first time I had made those ones, but my first trial needed a bit of tweaking. This time, I arrived at a combination I was happy with, and ready to share...
This combination involved coconut flakes and lime, in addition to ripe banana, a typically happy bunch.
I first used my food processor to grind (most of) the flakes...
And then used the said processor to blend a small-to-medium ripe banana, 1/4 cup (light) coconut milk, 2 (good) tbsp brown syrup, 2 (good) tbsp mapple syrup, 1 tsp vanilla extract...
Using the full speed setting of my stand mixer, I whisked 2 whole (free range, organic) eggs with a bit of (Himalayan) salt until they had turned pale, fluffy and doubled size....
And on slow speed, I added the banana wet mix, a combination of 3/4 cup brown rice flour, the ground coconut flakes, 1 tsp baking powder and 1/2 tsp baking soda, 2 tbsp of canola oil. Finally, I folded in (by hand) the zest of 1 lime (grated with micro grater) ...
I poured the batter into a six-muffin silicone pan and baked them for 20-25' at 375F (preheated) oven...
The muffins turned out nice and moist, ready to be enjoyed... right away...
By the way:
- You can dial up the sweetness with additional brown rice or maple syrup to taste... Or split those muffins open and spread with honey if you are so inclined...
- When ready, the muffins will turn nice and golden, but use the traditional testing method (blade of knife inserted in muffins comes out clean) to check that they are done.
- These muffins freeze really well for make-ahead days!
- Gluten-free, this recipe is also dairy-free.