This morning I decided to stress relief in the kitchen and bake muffins. I know it sounds crazy but I really enjoy experimenting with a new recipe idea and just getting lost in it.
I used this can of coconut milk as inspiration.
I've had this in my pantry for months with no real plan, so why not?
I also had some aging clementines and bananas. I always have bananas. Both of those things sounded like perfect compliments to my can of coconut milk.
The result was FABULOUS! Both kids "kind of" thought so, too.
Evan helped me make them before school.
And he loved them until he hit a chunky part of clementine. I can't really blame him, the kid has never liked citrus. Ever.
Ryan came home from school and ate one immediately while doing his homework.
He also said they were good but would rather have them without the orange.
I say both kids are crazy! I loved the sweet little bites and so did some of the guys at the gym. I brought in a few and they were gone in moments. All I got were thumbs up.
I would totally make these again and honestly, the only change would be to make them a little bigger.
Here's what I did...
Ingredients
- 5 ripe bananas (~400g)
- ½ cup brown sugar
- 4 clementines, chopped (~180g)
- 2 eggs
- 1 13oz can coconut milk
- 1 teaspoon vanilla
- 2 ½ cups whole wheat flour (282g)
- 1 teaspoon salt
- 2 teaspoons baking powder
- ½ cup chopped nuts (optional - they would make a great addition!)
Instructions
Preheat oven to 350 degrees. Grease 2 muffin tins.
Beat the bananas and sugar in a large bowl.
Beat in clementines, eggs and vanilla.
Finally, beat in the coconut milk on low -- be sure to shake the can before opening the can as the fat separates.
In a separate bowl, mix the remaining dry ingredients
Fold the dry ingredients into the wet. Make sure not to over-mix.
Use an ice cream scoop and fill the muffin tins. I was able to make 22 smaller muffins this way. Next time I make just distribute the batter across 18 so they are a little bigger.
Either way, bake for about 30 minutes until you see a little browning around the edges and a toothpick comes out clean when inserted in the middle.
📖 Recipe
Coconut Milk Muffins With Banana and Clementines
Ingredients
- 5 ripe bananas ~400g
- ½ cup brown sugar
- 4 clementines chopped (~180g)
- 2 eggs
- 1 13 oz can coconut milk
- 1 teaspoon vanilla
- 2 ½ cups whole wheat flour 282g
- 1 teaspoon salt
- 2 teaspoons baking powder
- ½ cup chopped nuts optional - they would make a great addition!
Instructions
- Preheat oven to 350 degrees. Grease 2 muffin tins.
- Beat the bananas and sugar in a large bowl.5 ripe bananas, ½ cup brown sugar
- Beat in clementines, eggs and vanilla.2 eggs, 1 teaspoon vanilla, 4 clementines
- Finally, beat in the coconut milk on low - be sure to shake the can before opening the can as the fat separates.1 13 oz can coconut milk
- In a separate bowl, mix the remaining dry ingredients2 ½ cups whole wheat flour, 1 teaspoon salt, 2 teaspoons baking powder, ½ cup chopped nuts
- Fold the dry ingredients into the wet. Make sure not to over-mix.
- Use an ice cream scoop and fill the muffin tins. I was able to make 22 smaller muffins this way. Next time I make just distribute the batter across 18 so they are a little bigger.
- Either way, bake for about 30 minutes until you see a little browning around the edges and a toothpick comes out clean when inserted in the middle.
Rebecca
I will try these! (but without the clementines, sorry!). Any reason this wouldn't work with a can of the lite coconut milk, I wonder?
roni
HA! No need to apologize. I really only used them so they wouldn't go bad. I don't see why light wouldn't work, the banana should keep everything moist.
Krista
I love the idea of using canned coconut milk in banana bread, but I'm kinda with the kids on the clementines. 😉 I've been having to relearn how to bake since being medically required to be gluten free (and sometimes egg free, too) and I made an experimental banana bread and banana muffins last night. They are not great, but they aren't horrible. Coconut milk would have made them awesome.