Lil’ Tot loooves the Nick Jr. cartoon Max & Ruby. Like loves. He begs me to watch it every day. It’s a sweet little cartoon about Max and his big sister Ruby and her difficulties with keeping him out of trouble. Repeated viewings are also definitely helping with Lil Tot’s English vocabulary.
He especially loves the episode where Ruby loses a tooth in one of Grandma’s Triple-Nut Coconut Crunch Muffins. So, since he has come down with a cold and has to stay indoors, I decided to make similar muffins with him as a special treat.
I’ve adapted this recipe from the “Coconut Cupcakes” recipe in Naturally Thin: Unleash Your SkinnyGirl and Free Yourself from a Lifetime of Dieting
*3/4 cup sugar
*1 1/4 c whole-wheat flour
*1 1/2 tsp baking powder
*1/2 tsp salt
*1/3 cup shortening (like Crisco)
*1/2 cup vanilla soymilk**
*3/4 tsp coconut extract
*1 banana, diced
*2 T brown sugar
1. Preheat oven to 350 degrees F. Line muffin tins with paper or foil liners.
2. Combine the first 4 ingredients in a bowl, and mix them until well-blended. Add the shortening and cream together with the dry ingredients. Mix the soymilk and coconut extract in a separate bowl, then add to the first mixture, mixing until batter is just moistened.
3. Stir in banana pieces.
4. Scoop the batter into the liners (you can use an ice cream scoop; I didn’t since the batter is quite sticky). Sprinkle on the brown sugar over the tops of the muffins before placing in the oven, which will create a delicious “crunchy” topping.
5. Bake for 20 minutes; rotating the pan after 10 minutes. Remove from oven and then remove the muffins from the pan to cool. They are delicious warm and are more cakelike when cooled.
**(If you do not have vanilla soymilk, use 1/2 cup of soymilk + 3/4 tsp vanilla.)
Hope you enjoy them as much as we did!
xoxox
Carly
..and if you don't have soy milk, can you use the same amount of regular 2% milk?
Can't wait to make these!
Yum. Those look so good! Thanks for sharing the recipe.
p.s. Don't forget to enter my Peruvian Feather Earring GIVEAWAY at itssimplelove.blogspot.com
Rachael
I can't wait to try this. I've noticed my vegan cupcakes don't puff up very much either. It works well for me because end up with a flat surface for decorating.
Oooh! Yum yum yum, thank you for that!
they sound tasty! thanks for sharing this recipe- i will have to try it! ^__^
JKreids: Hmmmm. I'm not sure. I would be concerned that the extra fat in the milk might make the muffins a little soggy. Maybe try lo- or nonfat? (I think my vanilla soymilk was reduced-fat, if I recall.) Or maybe reduce the amount of shortening? I'm sorry; I don't really know kitchen science so I couldn't say what will occur by using 2% milk. Maybe they'll be fabulous!:-)
Thanks @its simple love, Denise @ Swelle, and @alex*at*aufdemaur!
@Music is the new black: Ahhh, so this is common with vegan cupcakes. I wasn't quite sure – this is probably due to the elimination of the egg [white] in the recipe. Technically my muffins weren't vegan, since I used Crisco 🙁 Bethenny's recipe also had a recipe for coconut frosting…perhaps I shall make that next!
Thanks for your comments!
xoxo
Carly
Yum! Breakfast.