I have a bit of a new addiction... with coconut milk. Why oh why did I not discover its greatness before! Coconut milk rice pudding (if anyone wants a recipe, let me know!), coconut milk in muffins, coconut milk in oatmeal, coconut milk in anything I can possibly put it in.
So naturally when I had a few bananas that were well ripened and an open can of coconut milk, I had to make muffins - right? I mean, that would be a waste if I didn't! Of course I'd already made Coconut Banana Protein Muffins, but these are totally different.
These muffins are delicious at whatever temperature, though I think they're best chilled! They are dense, yet fluffy and full of banana and coconut flavours.
Feel free to frost them, mix in chocolate chips, add nuts or whatever you like!
Coconut Banana Muffins - makes 12
gluten free, vegan and low fat
2 cups gluten free flour/GF pancake mix/plain flour/wholewheat flour
1 tbsp ground flaxseed
1 1/4 tsp baking powder
Pinch of salt
1C reduced fat coconut milk (I used Ayam's Light Coconut Milk)
1/4-1/2 cup sugar (depending on your tastes and how ripe your banana is)
1 cup + 2 tbsp mashed banana
2 tsp vanilla extract
Preheat oven to 180°C/355°F.
Prepare 12 muffin tins - either grease/line a tin or use silicone baking cups.
In a large bowl mix flour, flax, baking powder and salt.
In a medium bowl mash banana and stir in sugar, coconut milk and vanilla.
Pour wet ingredients into dry ingredients and mix until just combined.
Scoop mixture into muffin tins and bake for 15-20 minutes or until tops are golden and a skewer removes clean.
So tell me, is there an ingredient or food you can't get enough of lately?
I'm also loving basil pesto and baked zucchini crisps. After not having pesto for so long, I finally found a few I can eat and they are featuring heavily in my meals!