banana-coconut-muffins

With most children going back to school yesterday and my daughter starting Montessori it feels like the unofficial end of summer to me. Technically summer ends on the 22nd of September but with our schedules changing and no more easy pick-up and go, the sometimes unstructured somewhat lazy days of summer are truly behind us. A couple of friends and I held our tears back at our Montessori and put the ‘happy brave face’ on in front of the children only to shed our tears after drop off back in my kitchen. Eating homemade gluten free organic banana coconut muffins spread with Nana Pat’s strawberry jam, drinking almond milk coffee and enjoying the last of summer organic Ontario grown strawberries drizzled with wild-bee honey certainly made us all feel better. Now, we just need to come up with a reasonable and believable excuse for morning tea tomorrow and the next day and the next…..

muffin-with butter-and-strawberry-jam

strawberries-and-honey

My Coconut Banana Muffin Recipe Ingredients

1 Egg

125 Grams Softened Organic Butter

1/4 Cup Of Organic Coconut Sugar

3/4 Cup Organic Shredded Coconut

2 Cups Of Gluten Free Cake And Pastry Flour

2 Tablespoons Of Baking Powder

2 Teaspoons Of Mixed Spice

3 Ripe Organic Bananas

7/8 Cup Of Milk – I Use Almond Or Rice Milk Instead Of Regular Cow’s Milk

Take Note – 3 Medium Size Mixing Bowls And Muffin Trays With Paper Liners Are Required

My Coconut Banana Muffin Recipe Method

Sift Flour, Mixed Spice And Baking Powder Together In Bowl

In A Separate Bowl Cream The Butter, Sugar And Egg Together Until Smooth

Peel And Mash Bananas In The Third Bowl

Add The Flour, Mixed Spice And Baking Powder Alternately With The Milk To Creamed Mixture Then The Bananas And Coconut

Mix Until Just Combined Do Not Over Mix

Spoon Into Prelined Muffin Trays, Fill The Cups 7/8 Full

Bake At 350 Degrees Fahrenheit  For 18 – 20 Minutes

Allow To Sit For 5 Minutes Then Remove From Tins And Allow To Cool On Racks