Let's Do Some Baking

So...I DID IT!!!  I FINALLY got back to baking!  Now if only I could get back to cooking we would be in business.  I had all day yesterday and all morning today to spend some time cleaning and baking.  And that's exactly what I did.  Worked on cleaning and groceries yesterday and got up bright and early this morning to start cleaning and get some coconut banana muffins made. So here they are step by step!  For anyone wanting the recipe...I got it from fatgirltrappedinaskinnybody.com.  Also...I apologize for my not so great pictures....I was using filters and my camera phone....I don't have a really good camera to take pics with.

So here we go! Start with our wet ingredients which are coconut oil, sugar (yes I realize that sugar isn't a wet ingredient but it goes with them) 2 eggs and a teaspoon of vanilla.  

Combine these and set aside

Next, in a separate bowl, combine your dry ingredients.  These are you flour, baking powder, baking soda and salt.  

Whisk these together and set aside. 

Next you are going to add your bananas and coconut milk to your wet mixture.  Now....I personally like to use the really brown gross juicy bananas.  I like to freeze the bananas when they start going brown because they make really moist and sweet banana bread.  Same here.  I like to use about 4-5 bananas.  And...the browner and juicier they are the easier it is to mix these in.  If you don't have the option of using brown bananas, try not to use really green ones.  Make sure they are somewhat soft and mash them up before you add them to the wet mixture.  Here you will notice I am using the coconut almond milk blend.  I LOVE THIS MILK.  You are more than welcome to use plain coconut milk or plain almond milk.  Either of these will work just fine.  You will also add in your shredded coconut.  I use the sweetened but if you don't want the extra sugar feel free to use the unsweetened.  

Add these to the wet mixture

                              

Once you have added the bananas, milk, and coconut, add the dry mixture to the wet mixture and stir until just moistened. 

Next you are going to grease a cupcake pan.  I rub coconut oil in the muffin cups but you can use nonstick spray too if you want.  Then you are going to fill the muffin cups 1/2 to 3/4 full with the batter.

I sprinkle coconut on the top but you don't have to.



Bake at 350 for 20-25 minutes or until lightly brown and an inserted knife comes out clean. AND VOILA!!!

INGREDIENTS

1/2 cup coconut oil

1 cup granulated sugar

2 eggs

1 tsp vanilla extract

2 1/2 cups flour

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

4-5 small to medium ripe bananas

1 cup coconut almond milk

1 cup shredded coconut

In a large bowl mix together oil, sugar, eggs and vanilla.  Set aside.  In a medium size bowl whisk together flour, baking powder, baking soda and salt.  Add bananas, milk and coconut to the oil, sugar, eggs mixture. After you have mixed it thoroughly, stir in dry mixture until it is just moistened.  Rub muffin cups with coconut oil and fill 1/2- 3/4 full with batter.  Sprinkle the shredded coconut on top of the batter and bake at 350 for 20-25 minutes or until lightly brown and a knife inserted in the middle of a muffin comes out clean. And MOST IMPORTANTLY....ENJOY!

I hope you enjoy these as much as I do!