Coconut Cream Banana Goji Berry Muffins

 

Recently, one of my favourite things to bake with has been banana. I always buy big bags of fruit and have found that most of the time I am not able to finish it all. I usually leave bananas until last, as they keep longer and I like them more when they are sweet and soft. Also if I am ever in the mood for baking, ripe bananas are the best! 

Another recent obsession of mine has been coconut milk and coconut cream. I use coconut milk in soups, sauces and curries; while I use coconut cream in cakes, muffins, smoothies and cocktails. Rather than buy ready-made coconut creams, I make it myself by seperating it from coconut milk. Coconut cream ''appears'' when you leave your coconut milk to sit in the fridge overnight. The milk separates and the non-liquidy creamy part rises to the top - coconut cream! By shaking the cream you can combine it back into the milk. There is even a way to make a coconut whipped cream, although I've not tried it yet.

Ingredients:

• 1/4 cup butter, melted
• 1 cup coconut cream
• 3 eggs
• 2 tablespoons brown sugar
• 3 medium ripe bananas, mashed
• 1 teaspoon vanilla essence
• 1/4 teaspoon fresh lemon juice
• 1 teaspoon baking soda
• 2 cups self raising flour
• 1/2 teaspoon salt
• 1 handful Goji berries, soaked
• 2 teaspoons poppy seeds (optional)

Directions:

• Heat oven to 180°C and line a baking tray.
• Soak dried fruit in water while making the muffin mix. I used dried Goji berries but any dried or fresh fruit will do.
• In a large bowl, mash bananas with a fork.
• Add wet ingredients one at a time and stir after each one is added - eggs, melted butter, coconut cream, vanilla essence and lemon juice.
• Add brown sugar and salt.
• Sift in flour and baking soda and mix thoroughly.
• Add soaked berries at the end (I also added some poppy seeds here as I think they are amazing combined with banana)
• Spoon the batter into muffin tins and bake for 15 to 20 minutes until golden brown.
• Remove from muffin tin and cool.