Coconut Lime Banana Muffins

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I’ve been thinking about this blog a lot recently, not because I’m dying to publish to thousands of readers, but because I want to use it as a way to catalogue some of my favorite recipes and the tweaks I make to them.  I’m in full-on night shift mode and never really sure of the date or time so I’m escaping to the kitchen and trying not worry about which way is up.  I’m committing to updating this blog more regularly.  I’ll start with a favorite recipe I picked up from Cooking Light many years ago.  It’s a tropical twist on a traditional favorite–banana bread.  I like Cooking Light’s recipes for inspiration, but often they replace fat with excess sugar and the true health of the recipe seems unbalanced.  I’ve eliminated some of the sugar and added back a little fat, but you can easily keep it low fat if that’s your prerogative.  I will say, the lime glaze is the icing on the cake (pun intended) so don’t skip it!

Ingredients:

2 cups white whole wheat flour

3/4 tsp. baking soda

1/2 tsp. salt

2/3 cup brown sugar

1/4 cup butter, softened

2 eggs

1 1/2 cups mashed banana (about 3)

1/4 cup yogurt (whole fat, low fat, greek, plain, pick your poison)

3 Tbsp. dark rum

1/2 tsp. vanilla extract

zest of 1 lime

1/2 cup unsweetened coconut flakes + a sprinkle for the top of the muffins

1/4 cup powdered sugar

1 1/2 Tbsp. lime juice (juice of 1 lime)

Directions:

Combine flour, baking soda, salt in a bowl and set aside.  With an electric mixer, cream sugar and butter.  Add eggs, mashed banana, yogurt, rum, vanilla extract and lime zest.  Add in dry ingredients blending until mixed and no clumps remain.  Stir in coconut flakes.  Pour into greased muffin tins.  I made 8 large muffins, but you can also make 16 small muffins or 1 loaf.  Bake at 350° until a wooden pick comes out clean.  About 22 minutes for large muffins, 18 minutes for small muffins, or 1 hour for a loaf.  Combine powdered sugar and lime juice and drizzle over warm bread.  Eat within a few days or store in freezer for more leisurely enjoyment.  The glaze makes this bread very moist so don’t let it spoil sitting out on the counter for too many days.