Guest post: Lizet from Chipa by the Dozen brought Toasted Coconut Banana Muffins with Lime Drizzle

I am happy to say that Lizet from the blog Chipa by the Dozen (English and Spanish) agreed to also post a recipe for my blog event Invite to a Coffee. You have time until March 15, 2018 to take part, if you are interested, please check further details here.

That’s because Lizet lives in Paraguay even though she is Bolivian and therefore has a lot of Latin American recipes on her blog Chipa by the Dozen (chipa are a type of cheese bread I am determined to also share on my blog in the future). I also feel that the treat she brought has an interesting Latin American twist, but let’s give the floor to her.

Happy one year anniversary, Jenny! This is such a great way to celebrate your first year, baking and sharing it with friends and family. And that is what I did. I invited two friends over for some coffee and muffins and we got to talk about baking and our favorite recipes.
My name is Lizet and I blog about desserts, quick breads and Bolivian food on Chipa by the Dozen. These muffins are quick to make and are bursting with flavor. The bananas add moisture to the cake and the toasted coconut a little bit of crunch. And the drizzle! Don’t forget the lime drizzle, it makes any cloudy day brighter. If you don’t like coconut, just omit it and enjoy a banana lime muffin.

Lizet, I am glad you shared your muffins with your friends, they look amazing to me and I will need to make this recipe soon!

Print Recipe

Toasted Coconut Banana Muffins with Lime Drizzle

Serves: 12 regular muffins

Cooking Time: 10min preparation+ 20 min of baking time

Ingredients

• Muffins
• 2 eggs, size L
• 3/4 cup (150 grams) of regular sugar
• 1/2 cup (120 mililliters) of vegetable oil
• 1 cup mashed bananas (about 3)
• 1/2 tablespoon of lime zest
• 1-1/2 cups (190 grams) of all-purpose flour
• 2 teaspoons baking powder
• 1/2 cup + 3 tablespoons (50 grams) of unsweetened shredded coconut, toasted
• 
  
• Drizzle
• 1/2 cup (60 grams) of icing sugar
• 3-1/2 teaspoons of lime juice

Instructions

1

Preheat the oven to 375 degrees Fahrenheit/190 degrees Celsius line a standard size 12-cup muffin tin with paper liners. Coat lightly with cooking spray.

2

For the muffins in the bowl of an electric mixer, beat eggs, sugar and oil for 3 minutes on high speed or until thick and fluffy. Fold in mashed bananas and lime zest. Add flour, toasted coconut (keep a bit for decoration) and baking powder until well combined.

3

Scoop batter into muffin tin until 3/4 full. Bake muffins for 20 to 25 minutes, or until muffin tops spring back lightly when touched.

4

For the drizzle combine icing sugar and lime juice in a small bowl, stirring with a whisk; drizzle over warm muffins and sprinkle the rest of the toasted coconut on top. Cool completely on wire rack.

Notes

How to toast coconut: Place coconut in a large skillet and cook over medium heat. Stir frequently, until the flakes are mostly golden brown. Cool completely before using.

So what is your favorite muffin to share with some friends?