In my effort to make really good whole grain muffins, I tried two different recipes this week. One was definitely something I would make again and the other, well, let’s just say I fed the trash can this morning with the five that were remaining.
A recipe for Banana Oatmeal Cups (I guess these aren’t really supposed to be muffins) shows up on Pinterest pretty often. It’s a mixture of mashed bananas, eggs, oatmeal and mini chocolate chips and sounds really good. I made these to take along for a camping trip, thinking they might be good for breakfast or for a fast snack. They look great (pictured on left) but it turns out, they weren’t all that good.
Since the banana oatmeal muffins felt like a fail after I tasted them, I decided to try another recipe. I made Lemon Coconut Muffins as my second try, shown on the left. I was a little skeptical if the lemon flavor could hold up against the strong taste of whole wheat. Turns out, the lemon zest and lemon juice combination stood out well in these muffins. It’s only a hint of coconut flavor, but a delicious muffin that both TM and I liked.