food & drink home & garden

Coconut + flax banana muffins

January 27, 2014
Not too bad, eh?

Not too bad, eh?

Bordeom got the better of depression this morning, so I made muffins. I’m following a few different food blogs these days, and I had all of the ingredients for this one, so that makes it the winner. But I was the real winner because they turned out really, really well. Brian was shocked when I told him they’re actually vegan (or cholesterol-free, if you’re not into the whole vegan thing). Scarlett and Leo had two each. I hope you like them, too. 

Coconut + flax banana muffins
Adapted from Minimalist Baker’s Vegan Banana Crumb Muffins
Makes 12

Ingredients:
2 Tbsp flaxseed meal (ground)
5 Tbsp water
4 ripe bananas
1/2 cup brown sugar, packed (and heaping)
1/4 coconut oil, melted
1 tsp vanilla
2 tsp baking soda
1/2 tsp sea salt
1 1/2 cups unbleached all-purpose flour
1/2 cup old-fashioned oats
1/2 cup sweetened flaked coconut

Crumb top:
1/4 cup brown sugar
5 Tbsp unbleached all-purpose flour
2 Tbsp coconut oil, melted

Directions:
Preheat your oven to 375 °F. Find a muffin pan and lightly grease it. I use Crisco, and I don’t care who knows it.

Get a big mixing bowl. (You’re only gonna need one bowl.) Mix 2 Tbsp flax with 5 Tbsp water and set aside for 5 minutes. (Technically, this is called a flax “egg,” but mine didn’t look like this, so I’m just calling it “the flax mixture.”)

Add the bananas to the flax mixture. Mash them with a fork, leaving it a little chunky because then later your child can exclaim, “Oh, I see banana in there!” like mine did. It’s the little things.

Go ahead and put the brown sugar, salt, and baking soda in the bowl, and stir it around for a minute. Now, stir in vanilla and coconut oil. Mix that shit up.

Add flour and oats and stir until just combined. Finally, stir in the flaked coconut. Definitely put some aside for your child to eat. Again, it’s the little things.

Put the batter into the muffin pan. You should probably divide it evenly for best results.

Rinse and dry your bowl. Make the crumb top by mixing together the brown sugar and flour, then adding in the melted coconut oil. Mix it with a fork until it’s kind of like slightly wet sand — really delicious, sugary sand. Put it on top of the muffins. Don’t be afraid to use it all. I did.

Bake for about 22 minutes (seriously, 22 minutes was magic) or until tops are golden brown and that toothpick comes out clean. You know how it goes. Let them cool for a few minutes, if you can stand it. Then, take them out of the pan and eat them. I dare you to stop after one.

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5 Comments

  • Reply Emily Brobeck January 27, 2014 at 1:11 PM

    These sound amazing!!! Maybe I’ll make them this weekend! Thanks for sharing! xxx

  • Reply dana January 27, 2014 at 4:33 PM

    Whoa, that was fast! Props on the speediness of inbox-to-kitchen recipe making! Yours look fab! Thanks for sharing : D

    • Reply Melissa January 27, 2014 at 5:37 PM

      Thanks, Dana! We loved your recipe — totally delicious.

  • Reply Aubry January 31, 2014 at 5:39 PM

    I will have to try these. Just started substituting coconut oil in recipes!!!

    • Reply Melissa January 31, 2014 at 10:14 PM

      Oh, yeah. I use coconut oil in brownies, and it makes people’s brains explode. I keep Ghirardelli Dark Chocolate Brownie mix stocked two deep in the pantry because they’re that good.

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