Tuesday Tastings :: Healthy Tropical Banana Muffins

Just between you and me, I didn’t make these muffins intending to post them on the blog. Muffins don’t really have the tendency to be especially photogenic — they’re just kind of… muffins, you know? Well, one bite and I knew these were anything but ordinary, and the fact that something so healthy can also be so addictively delicious… I knew that I couldn’t keep them to myself. Now that Phoebe’s started to eat more solid foods, I’ve been having a lot of fun making things that are packed full of nutrition and that both of us love to eat. A few of our current favorites? Roasted sweet potatoes mashed with maple & cinnamon, avocado and berry yogurt “pudding” and now these muffins, obviously. Give them a whirl, and I’d love to hear about your go-to healthy snacks in the comments!

Healthy Tropical Banana Muffins

*makes 18 muffins

Ingredients:

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 3/4 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup granulated sugar
• 1/4 cup butter, softened
• 2 large eggs
• 1 1/2 cups mashed ripe banana
• 1/2 cup shredded carrot
• 1/4 cup plain low-fat greek or skyr yogurt

• 3 tablespoons dark rum
• 1 teaspoon vanilla extract
• 1/2 cup flaked unsweetened coconut
• Cooking spray
• 1 tablespoon flaked unsweetened coconut
• 1/2 cup powdered sugar
• 1 1/2 tablespoons fresh lime juice
• zest of one lime

Instructions:

• Preheat oven to 350°. Line 18 muffin cups with paper liners and spray with cooking spray.
• Combine both flours, baking soda, and salt, stirring with a whisk.
• Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, carrot, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into prepared muffin cups; sprinkle with 1 tablespoon coconut.
• Bake at 350° for 25 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar, juice and zest, stirring with a whisk; drizzle over warm muffins. Cool completely on wire rack.

*photo by Camille