Sunday, 1 February 2015
Coconut Cinnamon Streusel Muffins
After a long hiatus from putting pen to paper and writing down new recipes, I am finally back on track and getting some new creations posted for you!
This muffin recipe, and the Cranberry Coconut Breakfast Bars that I posted recently were created out of a need to use up a bunch of frozen bananas that were threatening to take over my freezer. There always seems to be that one banana that no one wants to use, and is sadly left to brown in the fruit basket on the counter. When it becomes painfully obvious that no one is going to go anywhere near it, into the freezer it goes, alongside the other strays, until I have enough to do something with. (or until they start to fall out when the freezer door is opened…whichever happens to come first!)
The latter was the case, and these beauties were born. The muffin itself is not very sweet, the coconut streusel topping adds just that perfect sweetness and texture to perfectly finish off the muffin. They are not large muffins, which suits me just fine. The bigger appetites in my house take two, but I find one perfect for a mid-day snack. They freeze very well, making the large amount of muffins perfect for filling up that empty space left by the frozen bananas J
Coconut Cinnamon Streusel Muffins (makes 24 small muffins)
¾ cup plain kefir or yogurt (full fat!)
4 bananas (very ripe…mine were frozen and thawed)
2 Tbsp Apple cider vinegar
¼ cup melted coconut oil
2/3 cup coconut flour
¼ cup arrowroot flour/starch
¼ cup coconut sugar
¼ cup chick pea flour
¼ cup ground chia seeds (grind in blender or buy already ground)
2 tsp baking soda
1 tsp salt
1 Tbsp Cinnamon
3 Tbsp melted coconut oil
3 Tbsp coconut sugar
2/3 cup shredded coconut
Preheat oven to 375F. Line 24 muffin tins with parchment liners or grease very well. Set aside.
Measure all of the muffin ingredients into an 8 cup mixing bowl. Using an immersion blender, blend together well, scraping down the sides with a spatula as necessary to make sure all ingredients are mixed. Let stand while you mix the streusel.
Scoop the prepared muffin batter evenly into the lined pans. Top evenly with the streusel topping. (there is a generous amount of topping, you won't need to scrimp!)
Bake for 18-20 minutes in preheated oven or until a toothpick inserted in the center of one comes out clean.
Remove from pans and cool on wire racks. Store leftovers in a covered container in the fridge for up to 3 days, or wrap and freeze for up to 6 months.