Muffin Monday: Roasted Banana Coconut Muffins with Toffee Coconut Peanut Topping

Another Monday, another muffin recipe to enjoy. Now what probably started off as somewhat of a healthy recipe I've transformed it a bit into a naughty breakfast treat. I decided to add crushed roasted peanuts and toffee sauce to the coconut topping. These muffins turned out great and all the flavours really shined though, very tasty!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Recipe - Inspired by epicurious.com

Ingredients:
Muffin: 
1 1/4 cups plain flour
1 tsp baking powder
1/4 tsp salt
2 roasted bananas (medium size), mashed
1/2 cup unsalted butter, melted
1/2 cup sugar
1 large egg
1/2 tsp vanilla
1/2 cup sweetened flaked coconut

Topping:
1/4 cup sweetened flaked coconut
1/4 roasted peanuts, crushed
1/4 toffee sauce

Steps:
Preheat oven to 375°F/190°C. Line muffin cups with liners. Whisk together flour, baking powder, and salt in a bowl. Whisk together roasted bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened. In a small bowl, combine all ingredients for the topping. Divide batter among lined muffin cups and cover with a spoonful of topping. Bake until muffins are puffed and golden, about 20 - 25 minutes. Transfer muffins to a rack and cool.
 

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Muffin Monday: Apple Buttermilk Muffins with Coconut Crumble

Happy Muffin Monday!!! I was happy to join in on this week's Muffin Monday. These extremely easy to make muffins are wonderfully moist and very tasty! The only trouble I had was finding buttermilk. I have never needed it for a recipe before this and thought my local shop would have some... nope. Thanks to Google I found a substitute, try this if you're in the UK and can't find buttermilk.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week. 

Recipe

Courtesy of  BakerStreet

Ingredients:

For the Muffins: 

2 1/2 cups self raising flour

3/4 cup firmly packed brown sugar

1 teaspoon cinnamon

410g can pie apples

1 egg

2/3 cup buttermilk

1/2 cup vegetable oil

For the Coconut Crumble: 

1/4 cup plain flour 

1 1/2 teaspoons caster sugar

1/2 cup flaked coconut

20g butter

Steps:

1. Preheat oven to 400F / 200C

For the coconut crumble: 

1. Place all the ingredients in a small bowl and rub the butter using your fingertips till it is nice and crumbly. Set aside.

For the muffins: 

1. Grease or line a 12 hole muffin pan. 
2. In a large bowl, combine flour, sugar and cinnamon. Stir in the apple. Do not over mix. 
3. In a measuring jug or medium bowl, combine egg, buttermilk and oil. 
4. Pour the buttermilk mixture into the apple mixture and mix gently. 
5. Spoon the mixture equally into the prepared pan and top with coconut crumble. 
6. Bake in a preheated oven for 15-20 minutes.

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Muffin Monday: Citrus Coconut Muffins

I love muffins, Mondays... not so much. Combine the two and it makes Muffin Monday, a much better way to start the week! These muffins are simple to make and the smell while baking was AMAZING! I couldn't wait to bite into one of these. The flavour was just as good as the smell. Try making these muffins to brighten up your morning and awaken your senses.


Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Recipe 
Courtesy of BakerStreet 
Ingredients:
2 1/2 cups self raising flour
1 cup caster sugar
90 grams butter
2 teaspoons finely grated lemon zest
2 teaspoons finely grated orange zest
1 egg, lightly beaten
3/4 cup milk
1/4 cup shredded coconut

Steps:

1. Preheat the oven to 180C 

2. In a measuring jar or medium bowl, combine the orange zest, lemon zest, egg and milk. Set aside 

3. In a large bowl, combine flour and sugar, rub in the butter. 

4. Add the milk mixture to the flour and gently mix until its just combined. 

5. Spoon into a prepared muffin tray and sprinkle with shredded coconut. 

6. Bake for 25 minutes in a preheated oven. 

7. Let it cool on the wire rack for 5-10 minutes. Serve warm.

Happy Muffin Monday!

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