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Saturday, March 31, 2012

Banana walnut muffins

I have made banana muffins before (especially during the great banana glut of Spring 2011), but felt like trying a slightly different recipe, especially after getting into a discussion with Katy about banana muffin making and the best baking fats the other day - it seemed obvious that coconut oil was the best option, with its combination of tastiness, vegan-ness and melt-in-the-mouth-ness.  Plus its tropical-ness makes it a natural partner for bananas.

Based these on this ppk recipe.

1 1/4 cups plain flour
3/4 cup wholemeal flour
3/4 cup sugar
1/2 tsp bicarbonate of soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp allspice
3 ripe bananas
1/2 cup coconut oil
1/4 cup fake milk plus 1 tsp cider vinegar
1 tsp vanilla essence
~1/4 cup walnuts, broken into pieces

Heat oven to 350F.  Mix dry ingredients (first 7) with a fork in a mixing bowl.  Mash the bananas roughly in a separate bowl.  Mix the fake milk and vinegar in the measuring cup.  Bring the coconut oil to melting temperature (the warm side of room temp - I did this by putting the jar in hot water as you would for crystallised honey).  Add the fake milk mix, coconut oil and vanilla to the bananas and mix.  Add the wet to dry and mix til just combined.  Add walnuts and mix briefly and gently.

Prepare muffin tins with liners or grease, then add the mixture.  Bake for 25-30 min, until lightly browned and a skewer comes out clean.  Allow to cool for a few minutes in the tin, then transfer to a wire rack to finish cooling.


These came out nice and banana-y.  Felt like they could do with a bit more texture though - perhaps add oats another time, and/or raisins or chocolate chunks.  Also I found the coconut smell / flavour a little overbearing.  Maybe I'll just go back to veg oil.
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