Do you ever do that thing where you buy just one (read: 10) too many bananas and they are all perfectly ripe (or a bit overripe) at the same time? Yes? Me too. Usually they go into the base of granola, which, as we know, is a hot commodity in these parts. But I already had granola, and I wanted something different. And pretty. Something I could put into the darling little paper cups that have been sitting on top of my shelves for months. Muffins would do the trick!
I must admit, at first, I didnâ€™t have high hopes for these muffins. Iâ€™ve made banana bread into muffins many times before, and while I do enjoy banana bread, itâ€™s not ever been something that truly wowed me.
These banana bread muffins are different, though. I stirred toasted coconut right into the batter, along with coconut sugar and a bit of blackstrap molasses for a nice depth of flavor. Plenty of ground cinnamon, ginger, and cloves lend just the right amount of spice, and give the muffins a nice warming flavor, while three entire bananas ensure the perfect texture. There will be no crumbly, dry muffins here!
As if all of that wasnâ€™t enough, an almond butter drizzle amps the flavor just a bit more. And, because good things come in threes, weâ€™ve got maple toasted coconut flakes to top the whole thing off.
Bake up a batch of these toasted coconut chai spiced banana bread muffins with almond butter drizzle. And maple toasted coconut flakes. Curl up on the couch with a good book and a cup of tea. And probably your cat, too. Itâ€™ll feel like just like fall.
- Banana Bread
- 3 large bananas, mashed
- 1/3 cup coconut sugar
- 1/3 cup almond milk
- 2 tablespoons almond butter
- 2 tablespoons coconut oil
- 2 tablespoons ground flaxseed
- 1 tablespoons blackstrap molasses
- 1 teaspoon vanilla extract
- 2 cups whole wheat pastry flour
- 1/2 cup quick oats
- 1/2 cup unsweetened shredded coconut
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- Almond Butter Drizzle
- 1/4 cup unsweetened creamy almond butter
- 1 tablespoon coconut oil
- 2 tablespoons coconut sugar
- Maple Toasted Coconut
- 1 1/2 cups large coconut flakes
- 1 tablespoon maple syrup
- Preheat oven to 475Â°F. Lightly grease or line with paper liners two standard muffin tins (you will make 14-16 muffins).
- In a medium bowl, combine flour, oats, coconut, baking soda, baking powder, spices, and salt. Set aside.
- In a large bowl, stir together mashed banana, sugar, almond milk, almond butter, coconut oil, flaxseed, molasses, and vanilla extract until homogenous. Stir in the flour mixture, a cup at a time, until just combined. The batter will be very thick.
- Fill each well nearly to the top. Bake at 475Â°F for 5 minutes, then lower heat to 350Â°F and bake for 10-12 minutes more, until a toothpick inserted in the center of a muffin comes out clean.
- Let muffins cool in pan for 5 minutes before transferring to a wire rack to cool completely.
- While muffins are cooling, prepare the almond butter drizzle and toasted coconut.
- For the drizzle: In a small bowl, whisk together the almond butter, coconut oil, and coconut sugar until homogenous. Set aside.
- For the coconut: in a large skillet over medium heat, toast the coconut, stirring frequently. Watch carefully as coconut will burn quickly. When the coconut is just beginning to brown, pour in the maple syrup and stir constantly to coat the coconut for about a minute. Remove from heat and pour coconut onto a baking sheet to cool.
- Once muffins are completely cooled, drizzle a spoonful of the almond butter glaze overtop of each, then dip into cooled coconut.
- Store, covered, at room temperature for up to three days.