HELP WANTED: Kona Coffee-Spiked Banana Muffins

Yes, I made it! I pledged to write one blog post per month… at least the first three. This was to match my record last year. Now, I need to beat it... but it may need to wait until May.

This post really is a call for help. During our last trip to Kona, I was inspired to make Kona coffee banana bread or muffins. I think I was inspired after indulging in way too much Kona and Ka’u coffee. Oh, that magical Hawaiian elixir is so ono and so mild that it did not upset my tummy. It did not help that Kona coffee was all over the place in Kona (duh). There were several cool coffee places overlooking the ocean (again, duh). Oh yes, there was that trip to the coffee plantation too.  Needless to say, that trip was #caffeinated.

The banana bread part comes from the upcountry in the Big Island. Banana bread is a standard treat in Hawaii. When you go Captain Cook or coffee country, there is no lack of stores that sell banana bread. I always get a slice or three when we’re up there so I have provisions for the rest of trip.

Once we came back home, I looked for a recipe as a starter. I think the most promising one was an old recipe from the Washington Post on a coffee-spiked banana bread. I healthified and Maddified it with tropical ingredients like coconut oil and macadamia nuts. Since the weather is getting warmer, I muffinized it to cut down on baking time. 

Sheesh, who am I kidding... I LOVE MUFFINS!

Here’s the call for help: I baked it twice but the coffee flavor does not pop. Don’t get me wrong – the muffins were delicious, but it seems to me that the coffee should be more prominent. I tried to add coffee grounds in it (I don't think that helped with flavor, but it did on caffeine content). I even consulted the original recipe in the Mosswood Cookbook (Yes, It happened to be in my collection).

So... Here’s what I have so far.  Does it need more coffee or am I getting too caffeinated? Or perhaps Kona coffee is just too mellow.  Anyways, as the Hawaiian’s would say… Please kokua. Mahalo nui.

Mad Gourmet’s (In Progress) Kona Coffee Spiked Banana Muffins

Based on Washington Post’s Coffee Spiked Banana Bread (from October 2011) and the Mosswood Cookbook

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat pastry flour or oat flour
• 2 ripe bananas, mashed
• 3/4 cups packed light brown sugar
• 1/2 cup strongly brewed black Kona coffee
• 2 large eggs, at room temperature
• 1/4 cup + 2 Tbsp coconut oil
• 1 tsp pure vanilla extract
• 1/8 tsp pure almond extract
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp of salt
• 1/4 cup dark chocolate chips
• 1/4 cup walnuts or macadamia nuts
• 1 Tbsp ground Kona coffee (optional)

Directions

1. Preheat the oven to 350 degrees. Grease muffin tins or line them with liners. 
2. Whisk together the flour, the salt, baking powder, and baking soda in a medium bowl.
3. Stir together the mashed bananas and coffee in a medium bowl until thoroughly combined.
4. Combine the oil and the brown sugar in the bowl of a stand mixer or hand-held electric mixer. Beat on low speed until incorporated. Beat in the eggs, one at a time until well blended, then add the vanilla and almond extracts.
5. Gradually and alternately add the flour mixture and the banana mixture to the beaten egg mixture, beginning and ending with the flour one. Do not overmix, or the batter will be tough. Gently fold in the chocolate chips and nuts.
6. Fill the muffin tins about 3/4 full. Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
7. Transfer the pans to a wire rack to cool for 5 minutes before removing the muffins from the pans.

P.S. I'm thinking of renaming these to Caffeinated Muffins. What do you think?

Mad Gourmet's Pineapple Muffins

It may seem to some that I have completely abandoned cooking and baking since my last two posts were more on discovery and exploration. This is not entirely true: in fact, it seems that I am cooking more (or at least making salads more). There has also been a lot of experimenting, mostly with new ingredients. It has been fun!

But we got to get serious now... It’s Mother’s Day Weekend.

My Mom and I actually like sweet treats, but summer is coming up, and we got to watch our treats. After all, bathing suit season is just around the corner (Not that Mom and I like bathing suits; heck, bathing suits do not like us).

I saw an episode in Dr. Oz that pineapple could make “your legs looks slimmer”. Actually, I think it is something like can reduce the “bumps” in your legs (we all know what that is), so why not give it a try.

I have been meaning to make pineapple muffins ever since I enjoyed the tropical cupcakes from Plumeria Flours. Although they did not have pineapple cupcakes that time, it did remind me of this recipe. It's time to make these again... even though these are not cupcakes.

I have made  pineapple muffins before but I cannot find the original recipe. However, I saw this mini pineapple pound cake recipe from Eating Well magazine that seems to be close. Of course, I had to tweak it.

First, I halved the recipe; this way I can try the recipe first to see if I like it. Then, I had to satisfy my obsession with oat bran a bit and added a boost of fiber (although I am not sure if soaking it in pineapple juice defeats the purpose). I also partially used applesauce instead of pineapple chunks since I am mindful of my husband’s concern for sugar. According to him, pineapple is one of the fruits that has a lot of sugar in it (although it’s naturally occurring). I also added nuts and chia seeds for added texture. Lastly, the obvious change of mini loaves to muffins (since I like muffins – they are more portable).

I probably did a bit more… but I lost track. I am mad after all.

Here’s what I have so far….

Mad Gourmet’s Pineapple Muffins

Based on Eating Well’s Mini Pineapple Pound Cakes

Ingredients 

• 1/2 cup + 2T whole wheat flour
• 1/4 cup all-purpose flour
• 1/4 cup oat bran
• 1/2 tsp baking soda
• a pinch or two of salt
• 1 cup pineapple chunks in juice
• 1/2 cup applesauce
• 3 TBSP white sugar
• 3 TBSP agave nectar
• 2 TBSP coconut oil
• 1 tsp vanilla extract
• 1 egg
• 1/4 cup of chopped hazelnuts (or macadamia nuts), optional
• 1/4 cup of white chocolate, optional
• 1 TBSP of chia seeds, optional

Directions:

1. Preheat oven to 375 degrees.
2. Apply non-stick spray on muffin pan.
3. Combine pineapple chunks and applesauce. Soak oat bran in pineapple mixture.
4. Whisk flours baking soda and salt in a medium bowl.
5. Add sugar, agave, coconut oil, and vanilla in pineapple mixture.
6. Beat egg and add to pineapple mixture.
7. Make a well in the dry ingredients and pour in the wet ingredients. Fold until combined.
8. Divide batter in the muffin pan.
9. Bake the cakes until the tops are golden and a toothpick inserted comes out clean, about 18 to 20 minutes.
10. Cool for 10 minutes.

Verdict

I love this recipe and am planning to make it for Mother’s Day. It has a very tropical flavor and using the coconut oil gave it a hint of coconut (not too overpowering).

I did try to use mashed bananas instead of applesauce thinking that the flavor would be more “tropical”… it did not quite work and applesauce worked better.

In one batch, I also used oat flour instead of whole wheat and quinoa flour instead of AP flour, for a (hopefully) gluten-free option. Since we need that gluten for that cool muffin rise, I ended up with pineapple-oat cakes (which were equally delicious). I think it needed more time in the oven though.

I think another nice touch would be to add shredded coconut to the batter... but I do not want to go back to the store. Next time.

Hope you enjoy. Let me know what you think.

I hope Mom likes it!