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…..
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
