Grab a napkin, you’re about to drool….
These muffins will make you VERY popular with anyone you give them to–so popular that they might turn up at your doorstep on any given Saturday, with flowers and sweet compliments, to wrangle a batch out of you. So make them sparingly and carefully pick who you give them to–you don’t want just any ol’ muffin stalker.
I’m not the world’s most assiduous baker, but I do like making muffins because people always think muffins are time-consuming when they really, really aren’t. I also dig muffin-making because not that much can go wrong with a food item baked out of a spoonful of mix. Cakes I can definitely mess up, but muffins? It’s just a nice controlled way for me to pretend I’m a girl who likes baking.
This is my version of the Tropical Whole-Grain Muffins from Donna Klein’s most excellent cookbook The Tropical Vegan Kitchen, with a few changes to suit my taste. They are the most delicious little fruit-sugar bombs of tropical flavor you can imagine–like you went to a tropical garden and took a bite of every fruit right from the tree. Well, almost.
You can replace the kiwi and mango with any combination of tropical fruit–pineapple works very well in this recipe.
To get your inner muffin-maker on, you’ll need to round up:
- 3/4 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup cornmeal (she specifies stone-ground, but I can only find the fine kind–both work well)
- 1/4 cup sugar
- 1 Tbsp. baking powder
- 1/2 teaspoon salt
- 1/4 cup applesauce
- 1/4 cup canola or coconut oil
- 2/3 cup coconut milk (or any other non-dairy milk–I tend to use soy)
- 1 very ripe banana, mashed
- 2 Tbsp. guava or pineapple preserves
- 1/2 tsp. vanilla extract
- 1/4 tsp. nutmeg
- 1/2 cup chopped kiwi
- 1/2 cup chopped mango
- 1/2 cup sweetened coconut flakes
Now get your baking on:
- Preheat the oven to 400 F and spray your muffin tin with cooking spray (or line with paper liners.)
- Combine the dry ingredients in a medium bowl, and whisk the wet ingredients in a smaller bowl.
- Combine the wet and dry ingredients until they are just mixed (but don’t go beating any lumps out–you don’t want tough muffins.)
- Pour int the muffin pan and bake for 15-20 minutes, carefully keeping an eye on them after minute 15 to ensure they don’t burn, until a toothpick inserted in the muffin comes out clean.
- Remove from the pan and eat warm or cool.
Your gorgeous, crunchy-outside and fruit-explosion-inside muffins will last for four or five days in the fridge, a couple of days at room temperature, and in the freezer for up to a month (so says Donna Klein–mine never make it to the freezer.)
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