I am not too sure what normal people do on rainy June evenings but I will read, bake or clean out my kitchen. Last week Kona and I were out for our walk when the heavens completely opened up, so I was faced with the prospect of a gloomy evening indoors. Having finished my book for book club I decided that tackling my freezer would be a good way to spend a rainy weeknight. The cool thing about cleaning out your freezer or kitchen cupboards is that you find all sorts of lost treasures. I got lucky last week and found a little surprise hidden away on my freezer door, a roasted sweet potato and banana blend. That’s right, I am they type of girl who bulk roasts, mashes and freezes fun things.
The grey skies had me craving some sunshine so I decided that my roasted mix needed to get the tropical treatment. I wasn’t sure if I wanted to make bars or muffins, but due to the ingredients that I had on hand muffins won. I just wasn’t up for trekking outside in the rain to pick up ingredients. I found some shredded coconut stashed away which was exactly the touch that these needed to make me think of sunny skies.
These muffins are fairly forgiving. If you don’t have oil, feel free to use melted butter. You could also use all sweet potatoes instead of half bananas and half sweet potatoes. Please don’t skip the roasting step though. It gives the sweet potatoes a more robust flavor that is needed in these muffins. It also does some amazing caramelization of the banana's sugars so don't cut corners here. If you only have sweetened coconut on hand you should probably reduce the sugar a little bit otherwise these might come out a bit too sweet. I garnished with banana chips (another fun ingredient that was rediscovered) but these are totally optional. You could sprinkle your muffins with more coconut or even top with a yummy cream cheese icing if you were so inclined. Next time I might even go crazy and top mine with cream cheese frosting and sprinkle toasted coconut on top of that. Muffins/cupcakes, such a fine line...
Makes one dozen
$0.25 per Muffin
0.5 Cup Brown Sugar
0.5 Cup White Sugar
1.5 Cup Flour
0.5 TSP Ground Cinnamon
0.5 TSP Ground Ginger
0.5 TSP Baking Powder
0.5 TSP Baking Soda
0.5 TSP Salt
0.5 Cup Unsweetened Shredded Coconut
0.5 Cup Canola Oil
1 Egg, Beaten
1 TSP Vanilla
0.5 Cup Baked and Mashed Sweet Potato
0.5 Cup Roasted and Mashed Banana*
12 Banana Chips (Optional)
Preheat your oven to 350 degrees
Mix your oil, egg and vanilla together
Mix in roasted and mashed sweet potato and banana (make sure they have cooled completely if you just baked them). There should be no lumps when you are done mixing.
In a separate bowl, stir together all dry ingredients excluding the coconut
Make sure there are no clumps
Mix together wet and dry ingredients, only stirring until barely incorporated
Add in coconut and give a final stir
Scoop into a prepared muffin tin and top with banana chips if using
Bake for approximately 20 minutes depending on your oven. You can tell if your muffins are done when you can insert a toothpick in the center of one and it comes out clean.
*To bake your banana prick several holes in the skin. Bake at about 375 degrees until the banana is soft and there are juices running out of it. It should take about 10 minutes or so.