Maple-Coconut Muffins with Sweet Grape Filling

1

ABOUT THE RECIPE:

These tasty and moist Maple-Coconut Muffins with Sweet Grape Filling use coconut to help bind and they include a surprise filling, with a sweet pop of grape jelly in every bite!

Makes 12 muffins

2

INGREDIENTS:

1 1/2 cups whole wheat flour
1/2 cup unsweetened shredded dried coconut
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 medium ripe bananas
1/3 cup maple syrup
2 tablespoons extra-virgin olive oil
1 teaspoon vanilla extract
1 cup unsweetened nondairy milk
12 heaping teaspoons grape jelly

3

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Line a 12-cup standard muffin tin with paper liners.

Put the flour, coconut, baking powder, and baking soda into a large bowl and stir with a dry whisk to combine.

4

Put the bananas, maple syrup, olive oil and vanilla into a medium-sized bowl and mash using a potato masher or large fork until almost smooth. Add the mashed banana mixture and the nondairy milk to the dry ingredients and stir until combined.

Fill each prepared muffin cup two-thirds full with the batter. Make a small well in the center with a spoon or your finger. Spoon 1 heaping teaspoon of grape jelly into the well. Top with the
remaining batter, distributing it evenly among the muffin cups. Smooth out the top of each muffin with a rubber spatula.

5

Bake for 18 to 20 minutes, or until golden, and a toothpick inserted into the side of a muffin comes out clean. Put the pan on a wire rack and loosen the sides of each muffin with a knife. Let cool for 20 minutes. Carefully remove the muffins. Serve warm or at room temperature. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 2 days.

Ingredients

Directions

1

ABOUT THE RECIPE:

These tasty and moist Maple-Coconut Muffins with Sweet Grape Filling use coconut to help bind and they include a surprise filling, with a sweet pop of grape jelly in every bite!

Makes 12 muffins

2

INGREDIENTS:

1 1/2 cups whole wheat flour
1/2 cup unsweetened shredded dried coconut
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 medium ripe bananas
1/3 cup maple syrup
2 tablespoons extra-virgin olive oil
1 teaspoon vanilla extract
1 cup unsweetened nondairy milk
12 heaping teaspoons grape jelly

3

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Line a 12-cup standard muffin tin with paper liners.

Put the flour, coconut, baking powder, and baking soda into a large bowl and stir with a dry whisk to combine.

4

Put the bananas, maple syrup, olive oil and vanilla into a medium-sized bowl and mash using a potato masher or large fork until almost smooth. Add the mashed banana mixture and the nondairy milk to the dry ingredients and stir until combined.

Fill each prepared muffin cup two-thirds full with the batter. Make a small well in the center with a spoon or your finger. Spoon 1 heaping teaspoon of grape jelly into the well. Top with the
remaining batter, distributing it evenly among the muffin cups. Smooth out the top of each muffin with a rubber spatula.

5

Bake for 18 to 20 minutes, or until golden, and a toothpick inserted into the side of a muffin comes out clean. Put the pan on a wire rack and loosen the sides of each muffin with a knife. Let cool for 20 minutes. Carefully remove the muffins. Serve warm or at room temperature. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 2 days.

Maple-Coconut Muffins with Sweet Grape Filling
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