Jan 28

Jan 28 Coconut Banana Muffins

I like shopping as much as the next girl, but I can't stand wasting money. Wasting food, in particular, is the biggest offense. I say "we don't waste food" so often, it could be our house motto. My husband even jokes that I was raised during the Depression Era...scraping the last bit of jam from the jar or pouring unused maple syrup from the glass pitcher back into the jug. I'll pack sandwiches for the boys made with the ends of bread and still drink milk (as long as it doesn't smell) long after the sell by date has passed. Perhaps that's why the thought of leftovers is so appealing to me. I get downright giddy putting bits of last night's roasted chicken into a soup and using extra spaghetti sauce for stuffed peppers or chicken parmesan.

This brings me to the blackened bananas in my fruit basket. My darling, bless his sweet face, refuses to touch bananas. With great pains (and grumbles) he might cut one up for the baby, but never will he serve one if there's even a suggestion of mushiness or age spots. To him, they are rotten. To me...they are gold! The brown "sugar spots" (I assure my children) just add to that intoxicating flavor we look for in a classic baked treat! My favorite banana muffins are a Giada DeLaurentiis recipe. I've made a few tweaks to bring out as much wholesomeness as I can muster to eliminate any guilt when I eat five myself! So go ahead... grab those old bananas and let your apron strings out; you're doing great things here!

In a large bowl, whisk together:

2 cups AP flour

1 cup wheat flour

1 teaspoon baking soda

3/4 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon fresh ground nutmeg

In the bowl of a mixer combine:

1/2 cup applesauce

1/2 cup coconut oil

1 cup brown sugar

1/2 cup white sugar (can be omitted)

1 tablespoon vanilla extract

Cream "wet" ingredients together, then add 3 eggs, one at a time. When combined, about 2 minutes later, slowly add in half of the dry ingredients. Then mix in four ripe bananas, mashed. Finally, add the remaining dry ingredients. Don't overmix! Scoop into approximately 20 paper lined muffin tins. (I use a large ice cream disher for uniform size and baking time.) Bake at 325° for approximately 30 minutes.

*These freeze well and can be thawed in the microwave for about 30 seconds.