chocolate chip banana coconut muffins

“I need silence, and to be alone and to go out, and to save one hour to consider what has happened to my world, what death has done to my world.” ― Virginia Woolf, The Waves

Last night it occurred to me that it’s almost been a year since I decided to leave a safe, uncomfortably comfortable, world behind. I remember those first few uncertain weeks and how I was terrified that I wouldn’t find my way. A year later, I’ve achieved some clarity but my life plan hasn’t revealed itself as of yet. Instead of over-managing or planning maniacally, which I’m often wont to do, I’ve decided to cleave to what excites and challenges me. I’ve decided to pursue the projects that make me bolt out of bed in the morning.

I’m closing on a three month project in the middle of March, and I’m not sure of what’s next. Financially, this makes me a bit nervous but I’m trying to take each day as it comes. Knowing that what I’m gaining is so much richer than what I’ve given up.

And naturally, when I get nervous, I bake. So here’s my gift of nerves…chocolate chip coconut banana muffins.

1 1/2 cups all-purpose flour
1 1/2 cups gluten-free flour (I use Cup4Cup)
1 tsp baking soda
3/4 tsp salt
3 large eggs
1 cup sugar
1 cup safflower oil
2 tbsp pure vanilla extract
1 1/2 cups ripe mashed banana (about 3 medium)
1 cups unsweetened shredded coconut
3/4 cup chocolate chips
1/2 cups rice or almond milk
Nonstick cooking spray

Preheat the oven to 350 degrees F. Coat a 12-cup muffin tin with butter or coconut spray; set aside. In a large bowl, whisk together the flour, baking soda, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and vegetable oil on medium-low speed until combined. Beat in the flour mixture. Add the vanilla, banana, coconut, chips, and milk, and beat just to combine.

Divide batter evenly using an ice cream scoop. Bake, rotating the pan halfway through, until a cake tester inserted in the centers comes out clean, 40-45 minutes.

Transfer to a wire rack to cool for 15-20 minutes. Remove muffins from pans and let cool completely. Bread can be kept at room temperature, wrapped well in plastic, for up to 1 week, or frozen for up to 3 months.


6 thoughts on “chocolate chip banana coconut muffins

  1. “And naturally, when I get nervous, I bake.” — Story of my life. 🙂 Thanks again for the recipe. I might make these with all regular flour, seeing that my pantry cleanup has left me devoid of GF flour mix.


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