My hubby and I are great fans for coconuts but our 6 year-old son is definitely not. Early this year, he tasted steamed nian gao (年高, a sticky cake served during Chinese New Year) coated with fresh coconut flakes for the first time. Within minutes, he threw up. Whew! that was scary! It made me wonder if the taste of fresh coconut flakes is really that terrible to him. Until now, I still couldn’t figure that out.
Beside this particular incident, my son still eats coconut if I play the “camourflage” game well. All of my previous recipes that include either coconut milk or desiccated coconut (such as power packed oat bars, coconut butter cookies, banana muffins and steamed pumpkin muffins) were well received by him. Not a bad achievement though. Maybe it’s time to stop the hiding game and take a bold step for a change. So for this recipe, I decided to double dare him with more coconuts (coconut milk plus desiccated coconut) and even topped the muffins with extra desiccated coconut. Will I succeed? You bet!
This muffin recipe was originated from Daily Delicious. As these muffins are super easy-to-make, I actually baked them three times within a week and shared some of them with my “external testers”. After taking into consideration their kind feedback, I made some slight modifications to the recipe to suit my personal taste bud.
Unexpectedly, the modified recipe yields a very satisfactory result! The muffins are absolutely awesome as they have the right balance of sweetness, texture and taste! It’s the kinda coconut banana muffin I would die for! They tasted unbelievably delicious and packed with strong aroma of coconut. The desiccated coconut toppings, when baked, add a lovely crunchy and fibrous texture to it. Another important ingredient that contribute to the success of this recipe is banana. It blends perfectly with coconuts in baking. Banana doesn’t only enhance the coconut flavour but also provides a moist texture to the muffins even if they are left overnight. When my picky eater first saw the coconut toppings on the muffins, he was quite reluctant to eat it. After much persuasion, he agreed to try a tiny bite. And the verdict is he loved it! After his first sampling, he even asked for more. “Coconut isn’t that bad after all.” he commented. Hooray!! One step closer to achieve my mission!
This recipe is using mixing method, so you can easily whip up these muffins by hands with the help of a balloon whisk and a spatula. As long as you pay close attention to the tips I mentioned in the recipe, I can assure you that your muffins will turn out great even you’re a novice in baking! They are great to be added to lunch boxes or packed to office as teatime snack. Why not treating your kids (and yourself) with some tasty coconut banana muffins!
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