These muffins are yummy, healthy, relatively quick, and only require 1 bowl. I’m all about feeding my family good food without living in my kitchen – and less dishes means more free time!
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1/2 cup soft butter or 1/2 cup coconut oil (I used this virgin for coconut flavor. I melted it to soften.)
3/4 cup of sugar or 1/2 cup honey (I used honey. I like the moisture it adds.)
2 very ripe bananas (3/4 – 1 cup)
1 Tablespoon lime juice
1/2 cup flaked coconut (mine is unsweetened, but sweetened works, too)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (I use Redmond’s Real Salt for its health benefits)
For the glaze:
1-2 Tablespoons lime juice (pineapple might be good, too, but I haven’t tried it)
4-6 Tablespoons powdered sugar
If you’d like to keep things simple, use softened butter. I used virgin coconut oil because I wanted the extra coconut flavor. My favorite method is to measure out 8 Tablespoons of coconut oil into a stainless steel 1 cup measuring cup so that I can melt it directly on a burner on my stovetop. (I then take any excess oil left behind on the spoon to moisturize my hands & face. I know. I’m weird, but I am giving you a yummy recipe here. Remember that.)
With a mixer, like this one, cream butter/oil with sugar/honey. Then beat in eggs. Add pineapple, lime juice, banana, coconut. With a spatula, like one of these, gently stir in flour, baking powder, baking soda, and salt. Mix until well combined.
I use my silicone muffin cups because I am
cheap frugal. They are reuable, easy to clean, don’t require greasing, and cook faster than a loaf. I fill them with this handy scoop. It makes my life easier! Sometimes I use my mini loaf pans. You can also use a large, regular loaf pan. If not using silicon, grease your pan with butter or oil.
Bake at 350 for 15 – 18 minutes for muffins, 20-25 minutes for mini loaf pans, or 65-70 minutes for a full-sized loaf pan, or until browned on top and cooked throughout. When you press on the center of the bread, it should feel firm. You can also place a toothpick in the center, and when it comes out clean, it is done. Be careful not to over bake as it will result in a drier bread. Keep in mind that the bread keeps baking, even after being removed from the oven, so err on the side of being underdone. I check my bread at least 5 minutes before it should be done. Muffins are even easier to see when they are done.
I use this countertop convection oven for all of my baking needs. It saves energy because it preheats and bakes much quicker than a standard sized oven. It also allows me to bake all summer long because it doesn’t heat the house!
While the bread is baking, prepare your lime glaze, if using.
In a small bowl, add 1 Tablespoon of juice and 1 Tablespoon of powdered sugar at a time, mixing as you go, being careful to break up any lumps. (A mini whisk like this one makes the job easy.) If you make a thin glaze and drizzle over the muffins, they will soak it up adding lots of flavor and moisture. Alternatively, you can make the glaze a little thicker and spread it over the top. It’s up to you. I prefer the thinner drizzle, but it’s your muffin so do what you like.
After the muffins are finished baking, I allow them to cool in the silicone baking cups on a cooling rack for 5-10 minutes before removing and placing them on a plate. Drizzle glaze over warm cupcakes and enjoy immediately, or cool and enjoy later. We like them both ways.
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