Banana and Coconut Muffins (with a hint of cocoa)
It had been a while since I last published one of my famous muffin recipes, so to keep up the tradition, here comes another twist. Since I brought my beloved toaster from Madrid (it’s nothing fancy, but it’s mine and I’ve gotten used to it), I’ve been enjoying the toasted bread I missed so much. But now it’s time to gradually get back into my baking instinct with new experiments.
In this case, they turned out really well: very fluffy thanks to the texture of the banana, with a subtle hint of cocoa that’s not easy to identify at first taste. The coconut is quite hidden by the spices and is barely noticeable, but if you want it to stand out more, just add a bit extra—after all, it’s all about personal taste!
Ingredients for 12 units
12 paper muffin liners
250 g wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 tablespoon unsweetened cocoa powder
50 g shredded coconut
2 medium bananas (preferably from the Canary Islands)
140 g plain yogurt
90 g brown sugar
2 eggs
70 g butter at room temperature
Oat flakes and extra shredded coconut for topping (optional)
Instructions
In a large bowl, mix the flour with the baking powder, baking soda, cinnamon, nutmeg, shredded coconut, and cocoa powder. Set aside.
In another bowl, beat the eggs and add the brown sugar, butter, and yogurt. Peel the bananas, cut them into small cubes, add them to the egg mixture, and stir well.
Pour the wet mixture into the dry ingredients and stir until combined. If the batter is too thick, add a splash of milk to make it easier to mix.
Divide the batter into the paper liners, previously placed in a firm mold to prevent them from deforming (a silicone mold or flan molds work well). Fill them only up to 2/3 so they can rise properly. Sprinkle oat flakes and shredded coconut on top before baking.
Preheat the oven to 200ºC for 5–10 minutes. Bake the muffins on the middle rack for about 25 minutes.
Once baked, let them rest in the mold for about 5 minutes to prevent breaking. Remove and let them cool.
Notes
You can freeze them and take them out a few minutes before eating, either reheating them in the oven or for 30 seconds in the microwave.
If you don’t have unsweetened cocoa powder, use sweetened cocoa and reduce the amount of brown sugar accordingly.
The amount of banana and coconut is flexible—adjust it to your taste.