But I had a banana problem.
What was my banana problem? It's a case of banana amnesia I've been suffering from. I've been buying banana's every single time I go to the store, forgetting that I already have billions of bananas at home. And while the kids and I have been eating enough bananas to keep us in potassium for the rest of our days, I still had a few VERY ripe specimens in my kitchen.
So I decided it would be worth everyone's wait if I took some time to make the BEST MUFFINS IN THE WORLD.
I let Marcus lick the bowl (perks of vegan cooking) while these babies baked, and I'm pretty sure he agrees they were worth the wait.
The World's Best Banana-Coconut Muffins
3/4 cup nondairy milk
1 teaspoon vinegar
1 1/4 cup white whole wheat flour
2 teaspoons cornstarch
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 overripe bananas, mashed
1/3 cup melted coconut butter
1 Tablespoon canola oil
2/3 cup sugar
2 teaspoons vanilla extract
1/2 teaspoons coconut extract
Preheat oven to 350 degrees. In a small bowl or cup, stir the vinegar into the milk and set aside. In a large bowl, sift together flour, cornstarch, baking powder, baking soda and salt. In a medium bowl combine milk mixture, bananas, coconut butter, canola oil, sugar, vanilla and coconut extract. Mix with beaters until well combined (doesn't have to be completely smooth). Add wet ingredients to flour mix and stir until just combined, do not over-stir.
Spoon batter into muffin pans, greased and lined with cupcake liners. Bake 10-12 minutes, or until golden brown.