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On the last full moon, I hosted  an enormous brunch for my Ashtangi friends Petar and Callie and our teacher Scot.  There are a lot of changes in the air with respect to the Ashtanga scene at Back Bay.  The studio is moving (in fact, just moved) to a completely new space down toward the Park AND Scot is leaving his position as co-director of the Ashtanga program (and we will miss him dearly!).  So, this brunch was something of a commemorative event.  We gorged ourselves on many things that I intend to remake and post eventually, but this was the only one I found a chance to photograph that particular morning.  

The mini-muffin is a nice format for a smorgasboard kind of meal because it’s not so intimidating and filling as a full-sized muffin, allowing room to enjoy the rest of the treats.  Of course, this batter can be used for full-sized muffins too, though you might need to bake  them a bit longer.  

Ingredients:

  • 1 cup white whole wheat flour (or all-purpose flour)
  • 1/2 cup spelt flour
  • 3-4 very ripe bananas, mashed 
  • 2 tsp ground cinnamon
  • 2 tsp baking powder
  • 1/3 cup coconut oil
  • 1 cup coconut milk
  • 1 tsp vanilla extract
  • 1/2 teaspoon salt
  • 1 1/4 c shredded unsweetened coconut, plus more for topping
  • 1/2 cup granulated sugar

To make:

1.  Preheat oven to 375 and grease a muffin sheet (or line with muffin liners).

2. Combine flours, cinnamon, baking powder and salt in a large bowl.

3.  In a separate bowl, combine mashed bananas, coconut milk, coconut oil, vanilla, and sugar.  Add to the bowl of dry ingredients and mix until just combined. 

4. Fold in the shredded coconut. Pour into muffin tins, filling 3/4 to all the way full (I like to fill them up because I like a big billowy muffin top, but it’s the baker’s call, of course).  Sprinkle the tops with additional coconut.

5.  Bake 375 for about 20 minutes, or until the muffins pass the toothpick test.  Allow to cool in pan for a few minutes, then remove to a plate or wire rack to cool further.