Banana-Coconut-Nut Mini Muffins
Makes 24 mini muffins

1 cup ripe bananas, mashed
1/3 cup low-fat buttermilk
1/2 cup brown sugar, packed
1/4 cup margarine
1 egg
1 teaspoon pure vanilla extract
2 cups all purpose flour (or 1 cup all purpose, 1 cup whole-wheat flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
1/2 cup pecans (or your favorite type of nut), chopped
1 cup shredded, unsweetened coconut

1. Preheat oven to 350 degrees F. Lightly oil a 24-cup mini muffin pan.
2. Combine bananas and buttermilk in a small bowl. Set aside.
3. Cream brown sugar and margarine together until light. Beat in egg and vanilla. Add banana mixture and beat well. Set aside.
4. Sift together flour, baking powder, baking soda, salt, and cinnamon. Add to liquid ingredients and stir until well-blended.
5. Stir in nuts and coconut.
6. Spoon 1-2 tablespoons batter into each cup in the muffin pan.
7. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Cool for 5 minutes in pan. Turn muffins out onto a wire cooling rack an allow to cool completely.

Nutrition facts:
Serving size: 2 muffins
Calories: 210 kcal
Total fat: 10 g
Saturated fat: 3.2 g
Protein 4 g
Carbohydrates 27.4g
Total fiber: 2.2 g
Cholesterol 16 mg
Sodium: 216 mg

Photo Credits: Jon Ventura

An added bonus to the deliciousness of these cupcakes is the healthy dose of coconut afforded by each cupcake. Although coconut was once vilified for its high saturated fat content, we now know that the saturated fat in coconut is actually different (specifically, healthier!) than other saturated fats, and consumption of the type of fat provided by coconut promotes a more favorable HDL/LDL (i.e., good cholesterol to bad cholesterol) ratio. Recent research has also shown coconut oils have antiviral, antibacterial, antimicrobial, and antiprotozoal properties as well as a variety of other important, health promoting nutrients.

Recipe:

(adapted from The Martha Stewart Living Cookbook by Martha Stewart)

Makes 12 cakes

Vanilla cupcakes:

Coconut Cream Topping and Filling:

Instructions:

Vanilla cupcakes:

Preheat oven to 350 degrees F. with two racks centered. Line one 12-cake cupcake pan with cupcake liners. In a large bowl, sift together the flour, baking powder, baking soda, and salt. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter on low speed to soften. Increase the speed to medium and beat until light in color and fluffy, 1 to 2 minutes. Keep beating while gradually adding the sugar, until the mixture is light and fluffy, about 3 minutes. Beat in the vanilla. Gradually drizzle in the beaten egg yolks, beating between each addition until the batter is no longer slick. Scrape down the sides of the bowl twice. Beat until mixture is fluffy again, about 3 minutes more. With the mixer on low speed, alternate adding the flour mixture and the sour cream, a little of each at a time, starting and ending with the flour. Divide batter evenly among the 12 cupcake wells. Bake until a cake tester inserted into the center of each cupcake comes out clean, approximately 20 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Remove the cupcakes from the pan and return to the rack to cool completely, top sides up.

Coconut Cream Topping and Filling:

Place egg yolks in a large bowl and whisk to combine. Set the bowl aside. Combine the sugar, cornstarch, and salt in a saucepan. Gradually add milk, whisking constantly. Cook over medium heat, stirring continually until mixture thickens and just begins to bubble, 10 to 12 minutes. Remove pan from heat. Whisk 1/4 cup of the hot milk mixture into the reserved yolks to warm them. Slowly pour the warmed yolks back into the saucepan, stirring constantly. Cook, while continuing to stir, over medium heat until the mixture just begins to bubble, about 2 minutes. Remove from the heat. Stir in the coconut and vanilla. Transfer the topping/filling to a medium mixing bowl. Place a piece of plastic wrap directly on top of the filling to prevent a skin from forming. Set aside to cool slightly, about 10 minutes. Transfer the filling to the refrigerator until firm and chilled, at least 1 hour.

Assembling the cakes:

When the cupcakes are completely cool, peel the cupcake liners off. Using a serrated knife, slice each cupcake in half horizontally to create two layers. Spread 1 heaping tablespoon of the Coconut Cream Topping and Filling on the bottom layer of each cupcake. Cover with the top layer, then place another heaping tablespoon of the Coconut Cream Topping and Filling on the top of each cupcake. Garnish with a quartered strawberry or fruit of your choice for some color and added sweetness.

Nutritional Information (per cupcake):

Calories: 223

Fat: 11.3 g

Saturated Fat: 7.0 g

Carbohydrates: 27.2 g

Protein: 3.6 g

Two hints for this recipe:

1. Save the two egg yolks left over from separating the eggs for this recipe – you’ll need them for the next recipe I post!

2. Try to use a more rounded 1/2 tablespoon (in black below) rather than a flatter 1/2 tablespoon (in white below). This will help you create a taller, rounder macaroon.

Recipe:

Makes approximately 32 cookies

Instructions:

Preheat oven to 325 degrees F. with two racks centered. Grease two cookie sheets. Mix coconut, sugar, flour and salt in a large bowl. Stir in egg whites and almond extract. Drop by 1/2 tablespoon-fulls onto cookie sheets. Bake for 20 minutes. Immediately transfer macaroons from cookie sheets to wire racks to cool completely.

Nutritional Information (per macaroon):

Calories: 33

Fat: 2.0 g

Saturated Fat: 1.8 g

Carbohydrates: 3.5 g

Protein: 0.5 g