It seems that every time I talk with my dad, he complains that he wants my mom to bake him something. He was a bit jealous when I told him I made these muffins. They've got pretty much everything he loves in them: carrots, raisins, coconut, banana and nuts. Can you ask for a more tasty way to start off your morning?
Serves: 12 muffins
Ingredients1 large banana, mashed
3/4 cup soy milk or other non dairy milk
1/2 cup vegetable oil
1 tsp vanilla extract
1/3 cup brown sugar, packed
1/4 cup white sugar
2 cups flour, half whole wheat, half white
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp salt
1 large pear or apple, pealed and chopped
1 cup grated carrot
1/2 cup shredded coconut (sweetened or unsweetened up to you, I've used both)
1/2 cup raisins
1/2 chopped pecans for topping
Preparations1. Preheat the oven to 350°F. Grease a muffin tin, or line with muffin liners (Do not need to grease if using a silicon muffin tray).
2. In a large mixing bowl, mash banana and mix with all wet ingredients and sugar.
3. In a separate bowl, mix flour, baking soda, spices and salt.
4. Add the dry ingredients to the wet and mix to combine.
5. To the batter, add the chopped fruit, grated carrot, raisins and coconut and mix well.
6. Distribute the batter evenly, top the muffins with the chopped pecans and place in your preheated oven at 350°F.
7. Bake for 30-35 minutes. Remove from the oven and let cool for 5-10 minutes in the muffin tray before transferring the muffins to a wire rack and cooling for an additional 5-10 minutes before chowing down.