At the end of November my son Johny will turn 5. He has suggested lately that maybe on that day, instead of bringing candies to the kindergarden, he will bake muffins for the kids.
I was very pleased with this idea and promissed him that we will start testing different muffin recipes to finally chose the best one.
We used the ingredients we had on hand and our first batch was done. Frankly speaking Johny's job was only lining the baking tins and then sprinkling the muffins with chocolate and coconut as he was too busy with watching his cartoons 🙂
But his engagement in flavour testing was really impressive. He was eating these muffins in the evening, for his breakfast and on the way to kindergarden.
For me it was the best proof that this recipe and flavour combination was a true success 🙂
Makes 15 muffins
- 2 cup spelt flour
- 1/2 cup granulated sugar
- 3/4 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 2 tsp vanilla extract
- 1 egg
- 1/2 cup canola oil
- 2 bananas, ripe and mashed with fork
- 3/4 cup coconut shreds
- 100 grams dark chocolate, finely chopped
Preheat oven to 200 C degrees. Line your baking tins.
In a bowl combine flour, baking powder, sugar, salt and most of the coconut shreds (leave the rest to finish). Set aside.
Mix oil, egg, vanilla and milk in a mixing bowl. Add mashed banana and mix slowly.
Add dry mixture and mix until combine.
Add most of the chopped chocolate and mix in (leave the rest to finish).
Scoop about 2 tbsp of batter into each baking cup (they should be filled to 3/4). Sprinkle with coconut shreds and the rest of chocolate.
Bake 20 minutes or when your toothpick test is clean.
Cool on a wire rack. Not all my muffins lasted to this stage, Some of them dissapeared while still warm 🙂