Coconut Muffins with Banana Butter

You ever just have an idea so fantastic you have to wonder if it will actually work?  Well, I do all the time, and so far I'm about 50/50.  :)  But this time I won the lottery...cause it's a great combo of recipes.  Just thinking, a coconut muffin with smooth banana butter on top and the whole thing is pretty healthy?  I think that sounds a lot like winning the lottery.

First, I made coconut muffins.  I was going to make coconut cupcakes for Easter and it didn't happen.  But, I still had all the supplies on hand so I was determined to try something healthier that had the delicious coconut scent and taste.  And, coconut muffins were born!



Coconut Muffins - makes 10-12

• 2 cups flour


• 1/3 cup sugar


• 3 t baking powder


• 1/4 t salt


• 1 15 oz can of unsweetened coconut milk


• 1 egg


• 1/4 c oil


• 3 T coconut oil


• 1 1/2 t coconut extract


• 1/3 c shredded unsweetened coconut (If you use sweetened, you might want to cut back on the sugar unless you want a sweeter muffin)

Combine all ingredients except coconut and mix until smooth, but don't overmix, and then add coconut and gently incorporate into batter.  Fill greased or lined muffin tins about 2/3 full and bake at 375 for 20-25 minutes, or until browned.



Banana Butter

• 2 ripe bananas


• 1 tsp lemon juice


• 1/3 c sugar


• dash or two of cinnamon

I used my vitamix to blend together all the ingredients, but any mixer or blender would work.  Once everything was smooth, I put in a saucepan and brought to a gentle boil.  I stirred constantly until the color changes to a golden color.  Cook a few minutes longer and then remove from heat to let cool and thicken.  Serve with muffins, or would make a great ice cream topping too!

 

[caption id="attachment_578" align="aligncenter" width="719" caption="Too much deliciousness I guess. It lasted about 20 minutes!"][/caption]