banana-coconut muffins

February 15, 2007

I have hypoglycemia. Not as bad as some, but enough to where I have to be careful with my refined sugar intake. For about three-four months I was on a completely sugar free diet. I could not have corn syrup, or sugars and I had to be careful with how much fruit juice I consumed.
My blood sugar is doing much better now, but I am still very careful to reduce the sugar in my diet. I came up with this recipe about a month ago, and I love it! I took this recipe, veganized it, and completely cut out all of the added sugar. The banana and the apple sauce do have natural sugars in them, but those are far better than anything refined.


1 1/4 cups all-purpose flour (or a mix of whole wheat/white)
1 tsp. baking powder
Pinch of salt
2 very ripe banana, mashed (the bananas provide a lot of sweetness to this recipe, so use extremely ripe- almost black bananas)
1/4 cup vegetable OIL
1/4 cup unsweetened applesauce
1/3 cup applesauce or other egg substitute
1/2 tsp. vanilla
3/4 cup flaked coconut

1. Preheat oven to 375 degrees, and lightly spray or line 8 muffin cups.
2. Whisk dry ingredients in bowl. Whisk wet ingredients, and 1/2 cup of the coconut in another bowl. Fold in flour moisture until just barely moistened. Do NOT overmix!
3. Divide batter among cups, and sprinkle with remaining coconut. Bake until puffed and slightly golden- about 23-25 minutes.

*I accidentally wrote shortening but I meant oil. Sorry about that!

I absolutely love ‘toasted’ coconut, and the coconut on the top of these muffins gets slightly brown and crispy- it tastes delicious.

I am going to be gone all weekend, so no posts until I come back. My mom and I will be trying a vegetarian/vegan restaurant in Denver, so I will hopefully be able to get a few pictures.
Also, I finished my driving hours! I will finally be able to get my license. 50 hours doesn’t seem like much in the beginning, but cramming most of it in at the end is a little time-consuming.

Advertisements