Tuesday, July 13, 2010

Vegan Thai Coconut Pineapple Banana Muffins

Hey, I finally made the Thai Coconut Pineapple Banana Bread healthier! I actually used my vegan nanner bread recipe, but added in all the goodies from the Thai style recipe. Very nice!
Will be even "nicer" next time when I follow the recipe below, but also add in chunks of Lindt's coconut white chocolate bar. That addition totally negates the recipe's veganess, btw. ;-)
I don't have a picture of these, because they went right into the freezer...lest I gobble them all up at once!

Vegan Thai Coconut Pineapple Banana Muffins:
(Makes 10 regular size muffins)

3 ripe bananas
3 Tbs extra-virgin coconut oil, melted (can use canola if you want, but I liked the extra coconuttiness, plus e.v. coconut oil is supposed to be really good fer ya)
1/2 cup agave nectar
~1/4+ cup unsweetened dried coconut
1 Tbs lime juice
1/2 tsp vanilla
1 1/2+ cups whole grain spelt flour (I added a bit more to the recipe after seeing it was a bit wet)
2 Tbs coconut cream powder (Central Market in Austin has this in Asian section)
3 Tbp mild curry powder
1 1/2 tsp baking soda
1/4 tsp fine sea salt
1/2 cup chopped pineapple, fresh, or canned in juice
~1/3 cup chopped walnuts or pecans
turbinado sugar to sprinkle on tops for sweet-crispitty-crunchy-goodness!

Heat oven to 350.
Oil muffin tin.
In a bowl, mash bananas then add melted extra-virgin coconut oil, agave, dried coconut, lime juice and vanilla.
In a separate bowl, sift together spelt flour, coconut cream powder, mild curry powder, baking soda, and salt.
Blend the wet and dry mixtures, then fold in pineapple and nuts.
Pour into oiled muffin, sprinkle with turbinado sugar and bake for about 23-28 minutes, or until tops just spring back upon applying gentle pressure and a toothpick comes out cleanly.
Remove from oven and let cool in tin for about 5 minutes, then remove from tin to cool on a rack.

4 comments:

Christopher said...

Hi Erin!
I found your blog and the recipe you mentioned, along with soooo many others, wow!

Thanks for the advice on the spices. What a find that was, and the price!

Christopher

Erndog said...

Hi Chris! So happy you found your way here. Wonderful to meet you yesterday albeit in a spice filled haze. I can't tell you how giddy I get upon opening my cupboard and seeing all of my new, beautifully organized bottles of goodies! I know...total geek. :-)
Keep in touch! ~e

Anonymous said...

Hello, Erin!

If I wanted to leave out the bananas, would I need to make any other adjustments to the recipe, such as increasing the flour, but then wouldn't you also need to increase everything else?
Please help if you can, and what piqued my interest is the use of curry powder. Does the curry become a prominent flavor in the end result? Thanks for your help!

Erndog said...

Wow...I wish I was more of a baker and could help you with your questions! Sadly, I wouldn't know how dropping the bananas would affect the recipe...you'd have to acct. for the loss in moisture. What about using applesauce? The curry powder is a lovely complement to the sweetness of the bananas and pineapple though. Best just to try it out and see what you think. :-)
Good luck and let me know how it comes out if you make it!
~erin