These muffins are to die for, especially when warm from the oven. As with most muffins, they are best eaten on the day they are made, but, due to the coconut and the moist chocolatey centre, these guys are more like little cakes, and will stay moist and delicious for up to five days. Ha! As if they will last that long!
This recipe was created for a new Australian company that contacted me regarding recipe development for one of the products that they send out to their subscribers every two months, along with their magazine ‘Provenace’; including recipes and information on the Australian producers. The company is called Spiced Fig, and I highly recommend subscribing to their tote, when I received mine I was overwhelmed with the beautiful products inside. In fact, I’ve got a Moroccan Chicken Curry simmering away on the stove right now, the sauce being one of the products in the tote. It smells pretty fantastic!
So, the product I ‘had’ (damn!) to develop recipes for was Nuibella, a certified organic, coconut and chocolate spread. It is seriously delicious, and, all natural, fair-trade, gluten free and vegan friendly. This muffin recipe wasn’t chosen for the magazine, my other, even more special recipe was chosen, but you will have to subscribe to find out what it was!
125g coconut oil, melted
165g raw sugar
3 large, very ripe bananas, roughly chopped
1 tsp coconut essence
300g gluten free, self-raising flour, sifted
50g desiccated coconut
12 heaped teaspoons of cold Nuibella
Chipped coconut to sprinkle
Preheat oven to 200 degrees Celsius, grease and line a 12 hole muffin tin.
Process oil, sugar, banana, eggs and coconut essence in a food processor until smooth. Combine the flour and desiccated coconut in a large bowl, then fold in banana mixture. Do not over mix.
Evenly distribute half of the batter into the muffin tray and gently place a heaped tsp of cold Nuibella into the centre of each, making sure that you have enough batter in each hole so that the Nuibella is not touching the bottom of the tin. Then, carefully and evenly spoon the rest of the batter around and on top of the Nuibella (spooning the batter around the Nuibella before on top of it will ensure the Nuibella stays in the middle of the muffins whilst baking). Sprinkle with the chipped coconut.
Bake for about 15-20mins or until muffins are golden and spring back when touched.
Cool in pan for 10 mins and then cool on a wire rack. Or eat one while it’s lovely and warm!