Last week, after making a pot of curry I had half a tin of coconut milk leftover which I certainly wasn’t going to throw out (throwing out food which is perfectly good is something I just cannot do!). With ripe bananas hiding in the back of my fridge and enough baking ingredients I trialled half a batch of banana and coconut milk muffins, with a sprinkle of chia seeds in the mix. And WOW. These. Are. Good.
Fluffy and sweet but not overly sweet, and so very easy. Below is a recipe to make a full batch of 12 muffins. I’ve tried a few variations already – gluten free flour works wonderfully as well as different sweeteners. Adjust ingredients to suit your needs and preferences. Coconut fans, you must try these!
This makes 12 muffins
Prep time: ~15mins
Baking time: 15-20mins
- 2 cups plain flour (wheat flour or GF both work)
- 3/4 tbsp. baking powder
- 1/2 cup sugar (raw, brown or coconut) OR honey (you can also use maple syrup, and would only need about 1/4 cup)
- 2 eggs
- 1 cup coconut milk
- 3 Tbsp butter, melted (or coconut or olive oil)
- 2 very ripe bananas, mashed
- 2 Tbsp. chia seeds
- Preheat oven to 180 degrees Celsius and grease a muffin tray.
- In a large mixing bowl add all wet ingredients (egg, banana, butter, egg, coconut milk) plus sugar and whisk until all well combined.
- Then in a separate bowl mix the flour and baking soda, and then sift half of the flour into the wet ingredients. Carefully fold through. Then add the rest of flour and then flour through. Try not to over mix.
- Spoon into muffin tray and bake for 15-20mins. I suggest checking muffins with a skewer at 15mins.
- These are lovely on their own, or topped with a coconut icing. If you love icing try icing these muffins with an icing mixture of coconut milk, icing sugar and a squeeze of lime juice (this is delicious!).