Banana Chocolate Chip Coconut Walnut Muffins

Could it get any better than banana chocolate chip coconut walnut bread? Or, in this case, muffins? I made muffins because they bake so much more quickly than a loaf, and in the summer heat, that makes a big difference. Muffins are also more manageable… you can easily count how many you’ve eaten. That might not be a good thing, but this recipe is.

Ingredients:
  • 1/2 cup heavy whipping cream
  • 1/2 cup honey
  • 1 egg
  • 1 tsp vanilla extract
  • 2 very ripe bananas, mashed
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup whole wheat flour
  • 1/2 cup unbleached all purpose flour
  • a pinch of sea salt
  • 1 tsp baking soda (a little less if at altitude)
  • 1 TB cinnamon
  • 1/2 cup toasted and coarsely chopped walnuts
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup chocolate chips
Preheat the oven to 350 (375 if at altitude).
As with all of my baking recipes lately, start by whipping the cream into butter. Pour the cream into your KitchenAid stand mixer and whip on speed 10 with the wire whisk attachment for 3 minutes. Then scrape down the bowl, switch to the paddle blade, and add the honey. Cream that, add the egg and vanilla, mix well, add the banana, and mix again. Easy.
Combine the dry ingredients in a bowl (except for the nuts, coconut, and chocolate). With the mixer on a slow speed, add the dry ingredients and mix until combined. Finally, mix in the nuts, coconut, and chocolate chips.
I poured mine into muffin pans lined with If You Care baking cups. I like this brand because they are more environmentally friendly than your average baking cups.
My delicious muffins were done in about 20 minutes. But, make sure to check them by sticking them with a skewer or knife to be sure they’re baked all the way through. Cool on a wire rack and try to enjoy in moderation.

Banana Orange Bread

This month’s Taste & Create inspired me to tweak my Best Walnut Banana Bread recipe just a bit, thanks to Tamy and Always Eat On the Good China. It took me a few tries to perfect my own banana bread recipe, and now I’m ready to start creating a few new variations. Here is a new one for me.

But, first things first: Here is the link to the recipe that inspired my new creation.

I immediately went to my Best Banana Walnut Bread Recipe. Then I realized I was out of some ingredients. Good planning on my part (smile). So I altered the flour in my recipe as follows: 1/2 cup whole wheat flour, 1/2 cup unbleached white flour, and 1/2 cup crushed rolled oats.
Other than the flour substitutions, I followed my banana walnut bread recipe and added some great ideas from Tamy, such as 1/3 cup shredded coconut (unsweetened), 2 teaspoons granulated ginger, 2 crushed cloves, 1/8 tsp nutmeg, 1/2 tsp cinnamon, and zest from one large navel orange. I added some chocolate chips to half of my batch to mix it up a little.
I baked muffins. I just now realized that I baked Aussie bites (also muffins) for last month’s Taste & Create. What’s up with me and muffins lately? Are all of my Vita-Mix smoothies making me crave muffins?

Banana Maple Walnut Smoothie

This is the best drink after Bikram yoga!
A banana, some yogurt, a handful of walnuts, and a splash of maple syrup. Love it.

Smooth Chocolate Dream

After cooking for a couple hours after working all day, I didn’t feel like baking brownies or making a proper dessert. Vita-Mix to the rescue!
I put in one ripe banana, 1 cup vanilla rice milk, 1 oz unsweetened chocolate, broken, and mixed that on speed 10 for a minute. Then, added a splash of heavy whipping cream, on to speed 10 again, and there you have it- a Smooth Chocolate Dream dessert in 2 minutes.

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