Monday, June 20, 2016

Banana, Coconut, and Mango Muffins with Chocolate Chips



For unclear reasons, I decided to take a calculus class this summer.  It has been a good experience for the most part.  It is good to know that I  can still think quantitatively.  


The negative aspect of the class is that it has been a huge time drain.  I have class twice a week for three and a half hours each class.  On the days I don't have class, I often have a few hours of homework to complete.  

This is my last week of classes.  My final is on Wednesday.  I am excited to have my evenings free again.  I thought I might take the next class, but I'm not sure anymore.  


I'm indecisive, and I don't know if this class has been a good use of my time.  When all is said and done, I don't think this class will benefit me professionally in any way.


Despite being an indecisive person, somethings are clear to me.  For example, I am confident that these muffins were yummy.


Quick bread muffin recipes were common in 19th century American cookbooks.  Yeast based muffins can be found in older cookbooks.  Fannie Farmer's Boston Cooking-School Cook Book has recipes for a quick bread muffin and a yeast based muffin. 


I made these muffins from a banana bread recipe on allrecipes.com.  I added shredded coconut, dried mangos, and chocolate chips.  All were great additions.  I replaced the butter with coconut oil.


The ingredients are 2 cups all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup coconut oil, 1 1/4 cups coconut flakes, 3/4 cup brown sugar, 2 eggs, 3 bananas, 1/2 cup dried mangos, and 1/2 cup chocolate chips.


I whisked together the flour, baking soda, salt, and sweetened coconut flakes.



I beat together the coconut oil and brown sugar.


I beat in the eggs.


I then beat in the brown bananas.


I mixed in the dry ingredients.


I stirred in the chopped, dried mango pieces and chocolate chips.


I scooped the batter into a muffin tin lined with large paper liners.  I like hearty muffins.


I baked the muffins for about 35 to 40 minutes at 350 degrees.


I let the muffins cool a little in the pan before removing them to a wire rack to cool completely.


I ate one when it was still warm from the oven, and it was a comforting and toothsome treat.


This combination of flavors is tropical and scrumptious. 


The coconut was sweet and flakey.


The dried mango was jammy, chewy, and a little tart.


The chocolate chips were sweet and a little bitter.  The coconut, mango, and chocolate were excellent additions.

The muffin texture was moist and tender.  


These were appetizing and satisfying muffins. 

2 comments:

Marcie Flavor the Moments said...

I love muffins and this flavor combination looks delicious!

laura said...

Thanks Marcie! It was!