Banana Coconut Muffins: A High Altitude Adjustment

Just over a year ago, I made these amazing Banana Coconut Muffins, and recently when we had some over ripe bananas, I had a craving for them again. Problem: we're now high altitude.  ::sigh::  So it was time to try another recipe adjustment.

    • 1 1/4 cups all-purpose flour plus 1 Tbsp.
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 2 very ripe bananas, mashed
    • 1/4 cup butter, melted
    • 1/4 cup coconut oil, melted
    • 1/4 cup coconut sugar
    • 1/4 cup honey
    • 1 large egg
    • 1 teaspoon vanilla
    • 3/4 cup unsweetened flaked/string coconut, divided
    • 1/2 Tbsp water

1. Preheat oven to 400°. Spray mini muffin tin* with non-stick spray.

2. Whisk together flour, baking powder, and salt in a bowl.

3. Whisk together bananas, butter, coconut oil, sugar, honey, egg, vanilla, water, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.

It helps to have a cute mixing partner.

4. Divide batter among mini muffin cups and sprinkle with remaining 1/4 cup coconut.

5. Bake until muffins are puffed and golden, and toothpick comes out clean, about 6-10 minutes.

6. Transfer muffins to a rack and cool slightly.

These are so yummy and made my house smell amazing. I'm so glad that I found some great high altitude adjustments.

If you make them, let me know what you think! 

* Note: these can also be made as regular muffins, in which case you would want to increase the baking time to about 20-25 minutes. This makes 24 mini muffins, or I believe 8 full sized ones.

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