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Goin' Bananas: Caribbean Coconut Banana Muffins

Goin' Bananas: Caribbean Coconut Banana Muffins
Goin' Bananas: Caribbean Coconut Banana Muffins
Chef Larry Edwards/Casa de Cuisine

It's morning. The sun is rising over the Atlantic ocean casting a magical glow over the Islands of the Caribbean. As the birds are singing, the palms are gently gliding with a soft sea breeze. With the soft murmur of the ocean in the background and the heat of a new day dawning, it's time to start your day. You are in paradise and what better way to start it than with Caribbean Coconut Banana Muffins.

There are those who believe that breakfast is the most important meal of your day. If this is indeed a fact, then this taste treat from the Caribbean may be a perfect breakfast. It has the sugar (most of which is natural) to give you the energy, it has the fiber to get your blood going, it has vitamins and minerals and even more important, it has the fresh taste and magic which make the Caribbean truly one of the most beautiful places on earth.

This is quite a simple recipe. If you have ever made a banana variety of sweet bread, you can make these marvelous muffins. No special ingredients needed and no special tools. All you need is a little time.

By-the-way, in case you're wondering where is the butter, this recipe contains no butter or oil. The fat needed to create the texture comes naturally from the coconut milk!

Ingredients needed to make Caribbean Coconut Banana Muffins (makes 6 large muffins):

  • 2 1/4 cups flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 3/4 cup coconut milk
  • 3/4 cup brown sugar
  • 1 egg
  • 2 bananas, mashed
  • 1/4 cup sunflower seeds
  • 1/2 cup dried cranberries

Steps:

  1. Pre-heat your oven to 350 degrees. Spray or line the bottoms of a muffin tin.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.
  3. In a mixer with the paddle attachment, cream the coconut milk, brown sugar and egg until smooth.
  4. Add the bananas and beat just until incorporated.
  5. Add the dry ingredients and beat just until a batter forms.
  6. Fold in the sunflower seeds and cranberries.
  7. Spoon into the prepared muffin tin (about halfway as they will rise).
  8. Place in the oven and bake 30 minutes.
  9. Remove from the oven and let cool in the pan 10 minutes.
  10. Remove from the pan and cool on a rack until ready to serve.

The new cookbook from Chef Larry Edwards, "Edwardian Cooking: The Unofficial Downton Abbey Cookbook" is now available worldwide and features 80 dishes from the era of the most acclaimed television show in the history of PBS, Downton Abbey.