Location: Home > food > Banana coconut muffins for hungry friends
Banana coconut muffins for hungry friendsPosted Aug 10th 2007 8:59AM by Marisa McClellanFiled under: Breakfast, Grains, Recipes, Fruit, Baking, On the Blogs, America, SugarThere's a group of freelancers and independent folks here in Philly who get together twice a month to work. Everyone brings their laptops and spends the day quietly focused on their own projects while in the company of one another. I volunteered to host this time around and threw in the added incentive of fresh muffins. I still have a dozen of the whole wheat zucchini ones I threw together earlier in the week (they've been hanging out in my freezer for the last couple of days) but since I had some bananas on their last legs, I decided to make another batch of muffins tonight. I went off in search of a banana bread recipe that I could alter to work as muffins, vaguely remembering that Molly at Orangette had posted one that didn't use eggs and featured dark rum and coconut. I found it, and threw it together with only minor changes. I substituted whole wheat pastry flour for the regular unbleached (I do that with just about every baked good I make these days, and nothing seems worse for the alteration) and skipped the sprinkling of sugar on top (because I totally forgot). I also didn't measure the coconut because my measuring cup was wet and I didn't feel like pulling another one out, so I think I put more in that might have been called for, but they turned out gorgeously nonetheless.
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