Showing posts with label Toaster Oven Cooking. Show all posts

I am on a huge coconut kick right now. I mean, I use the oil for everything from food, hair, and face but lately I want coconut flavor! I found this recipe for coconut muffins and made some changes.

I substituted a banana for the egg because why not? I think it is cool that this has yogurt in it which makes it creamy and delicious but also adds that extra fat. I used coconut extract because I had some and I didn't want them to taste too banana-y. I mixed the wet ingredients in my Vitamix because it would be difficult by hand.

The batter is more like a dough. Very thick and sticky and difficult to get off the spoon. I sprinkled the coconut on and mushed it down a bit because the muffin batter had created points that I didn't want to burn.

THESE SMELL SO GOOD BAKING!!! So tropical. I bet you could put pineapple in these and they'd be delish.

They are soft and not too sweet. Perfect for breakfast.

Toaster Oven Coconut Muffins

1 Banana (as egg replacement)
1/2 cup coconut oil, liquid (warm under hot water)
1/3 cup coconut sugar
1 cup coconut flavor full-fat yogurt (I used Greek)
1 tsp coconut extract (or use vanilla)
1 1/4 cup flour
1 1/2 tsp baking powder
pinch salt
1 cup shredded coconut, divided (don't buy toasted or they'll burn)

Preheat oven to 350 degrees and move rack to center position. Mix first 5 ingredients in a blender or mixer. Fold in dry ingredients. Fill muffin tin and sprinkle shredded coconut on top. Bake for 10-15 minutes. Makes 24 mini muffins.

I want to share my adventures in RV Living and what it means for cooking. Things like toaster oven and campfire cooking. Our RV doesn't have an oven so we bought a toaster oven and I'm loving it! I can take it outside and bake cookies while the kids play.

One caveat: I am NOT. A food blogger. I'm not a baking expert and I'm not going to start doing food photography so please enjoy my humble RV kitchen experiments and iPhone photos.

Toaster Oven Chocolate Chip Muffins

Ingredients:
1 egg
1/2 cup milk
1/4 cup coconut oil, melted
1/4 cup honey
1 ripe banana
1 tsp cinnamon
2 tsps baking powder
1 1/2 cups flour
Chocolate chips at your preferred amount. I used 1/2 a bag of semi-sweet morsels

Turn your oven on to 400 degrees and put the rack in the middle. If you can't move your rack and it is fixed on the lower level then reduce. Temp to 375 so the bottoms don't burn. Put dry ingredients in a bowl. Add wet stuff right on top (because who has time for that separate crap?). Mix. Add chips. Spoon into mini-muffin tin that fits in your toaster oven. Bake for 11-13 minutes. Makes 24 mini muffins.

These are really cinnamon-y which I love. We make them for a quick breakfast.

A note on ingredients. You can use a milk alternative like almond or rice milk (don't use soy, that stuff is poison). I use whole wheat flour which probably makes them less yummy, lol. I haven't tried it but if you don't eat egg you could probably add more banana instead. In my version you can't taste the banana but it would be tasty with banana flavor. You can also use carob if you don't eat chocolate. If you can afford it buy ethical chocolate.

Add ins could include flax, oats, nuts, or dried berries.

Enjoy!

The Stannard 5