Roasted Banana Coconut Muffins

 

Here in New England when it gets cold, it usually gets really cold and snows. This winter we really haven't had really cold temperatures nor a lot of snow. I'm not complaining but still it doesn't quite feel like winter. Usually when I'm bummed because of the winter weather, I dream of warm, Tropical places. This year, I actually get to go some place warm while it is cold here in New England. As the date approaches for me to head to Honduras, I'm thinking about all things tropical: warm, blue water, warm, sunny skies, tons of fresh fruit and coconuts. Since I can't get the thought of coconuts and fruit out of my mind, I figured I would make a muffin that contains two things that are ubiquitous ingredients in Honduras, banana and coconut.

These muffins are a lot like the coconut banana bread we make for the Farmer's markets during the summer. They are filled with tropical flavors, topped with coconut shavings, and bring a smile even during a dreary winter. Enjoy!

Ingredients: 2 ripe bananas*, 2 c flour, 2 tsp baking powder, .75 sea salt, .5 baking soda, 2/3 c brown sugar, 2 eggs*, .5 c coconut milk, 1 tsp pure vanilla, 1 tsp pure coconut extract, 1 c coconut shavings

Instructions: (1) Preheat oven to 350 and prep a 12-c or 6-c muffin pan with paper liners or cooking spray. (2) Place bananas on a rimmed baking sheet and bake for 10-14 minutes until skins are black and seeping. Remove from oven and let cool. (3) Whisk flour, baking powder, sea salt, and baking soda in a large bowl. (4) In a medium bowl, whisk brown sugar, eggs, coconut milk, butter and extracts until well-blended. Squeeze bananas out of their skins and whisk into egg mixture. (5) Add egg mixture to flour mixture and stir until just blended. Divide batter equally into muffin cups. Sprinkle with coconut and gently press into batter. (6) Bake for 22-27 minutes or until tops are golden and toothpick comes out clean. Let cool for a few minutes in the pan then transfer to a wire rack until cool.

*Use large bananas; keep the skins on for roasting. Roasting brings out a deeper banana flavor and adds hints of caramel.
*Use room temperature eggs and make sure the coconut milk is well-stirred.  I usually use Thai Kitchen pure coconut milk in any recipe that calls for coconut milk.
*We get our coconut from Nuts.com (formerly known as nuts on line). The coconut is awesome and the shavings are huge. You can also use sweetened flaked/shredded coconut like Bakers.