When I taught in the classroom, I would remind my students that we often learn more from our mistakes than our victories and here’s another great example of this. I was making two half-batches of this recipe… half for me and half for my friend who eats a gluten and dairy-free diet. As I whipped these batters up side-by-side, I was simultaneously chatting on the phone and cleaning up around the kitchen. This multi-tasking was apparently overly ambitious for my pregnant-brain, as I lost track of which bowl contained the coconut oil and which contained the butter. (Here’s where I have to admit that I was also cutting corners and not mixing wet ingredients separately before adding to dry – rookie move, I know). Anyways, I panicked and just dumped the two of them together.
The kick, you ask? I’m pretty sure my husband has more than the average 2-8,000 taste buds since his gustatory senses are off the charts. When he took a bite out of one of these bad boys, he immediately commented on how the subtle hint of coconut pairs well with the banana. Unsurprising, I imagine, since they both carry tropical notes.
For those of you that don’t have to be mindful of your sugar intake, double the amount of brown sugar. I sure wish I could, but I bake low-sugar or nearly no-sugar items now to combat the impact of insulin resistance on PCOS and bananas are very high in sugar. Happy noshing…
healthy banana muffins
*preheat 300 degrees