The flavour of these are amazing. They are so moist and have an abundance of juicy blueberries in them.
However, I seem to have lost some of the “muffin” quality. Despite reducing the amount of yogurt, somehow these were still extremely moist. So moist that I could not safely store them on the counter, because they would most likely be molded over in about 24 hours.
I think Greek yogurt would be better, and I didn’t need so much coconut oil. Am I the only one that notices that a lot of the coconut oil seems to leach out of baked goods during the baking process? Despite using cupcake liners, my muffin tin was covered in coconut oil residue…how strange.
The coconut crumble was amazing! You can only put it on halfway through the baking process, so that it has time to toast, but not enough time to burn.
3 ripe bananas, smashed
1 1/2 Tbsp coconut oil, melted
1/3 c vanilla yogurt
1/4 c sugar
1 c white whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1 1/2 c blueberries
1 c shredded coconut, sweetened
1 Tbsp butter
Servings: 14 muffins
Heat oven to 350oF. In a large bowl, smash bananas, and mix in the coconut oil, yogurt, brown sugar, and eggs. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Toss the blueberries in the flour mixture, then fold in the wet ingredients. In a small bowl, cut butter into coconut until mixture is evenly crumbly. Measure equally between greased muffin tins, and bake for approximately 12 minutes, then remove from oven and quickly press small amounts of coconut crumble into the muffins. Don’t just lay the crumble on top, or else it will not stick. Return to oven and continue baking for another 15-20 minutes, or until a toothpick inserted in the center comes out cleanly. Enjoy!