The first week Tim and I got back to Nashville, while we settled into a regular rhythm of making meals and paying bills and sharing a home office together, I began tackling the to-do list that follows a wedding. There were thank-you notes to write, bank accounts to merge, a pretty major name change to take care of—at the DMV, the social security office, with basically every account I have on record anywhere—and even looking back now, with it all done and finished and behind me, I can tell you there were definite low points (i.e., AT&T: Why is it so hard to get two existing users spun off into a new account? WHY?) and definite high points (i.e., these muffins).
I’ve always been the kind of girl to crave a couple hours alone in the kitchen. When I used to work a regular office job, I’d often come home at the end of the day, tired and not really wanting to go anywhere, and I’d comfort myself with cooking (eventually with my camera and you guys to join me, and thus this blog was born). Sometimes I’d play music or watch an online TV show in the background. Sometimes I’d talk to myself out loud. What mattered was the way it felt like downtime—cooking doesn’t always feel like that.
If you talked to our friend Corri, for example, who came over for dinner last week, he could tell you what a different kind of cooking looks like. He could tell you about walking into a house and seeing both cooks still in the kitchen, green beans on the stove, chicken in the oven, flour all over the counters, and about hearing the sad, sad story of two back-to-back attempts to remake macarons and failing. At some point during our meal, I’m pretty sure I was apologizing to him for apologizing, that’s how bad things had gotten in my mind—and I do mean in my mind because the reality was our meal was perfectly good, thanks to that very capable man I married—but rather than loving my time in the kitchen and my contributions to what we were eating, I had been frustrated by it, by how my results weren’t matching my expectations.
I think that’s part of the difference between baking for leisure and baking for a purpose, and I think that’s what made these muffins such a highlight of our first week of Nashville married life.
There were a lot of things I was doing for a purpose that week: waiting for two hours at the DMV, mailing cards, sitting down with Tim to plan our monthly budget—but baking these muffins? That was different.
Because when you’re baking one morning in your pajamas while your husband works in the next room, you can talk to yourself, you can spill flour, you can burn something—you’ve freed yourself to. But when you bake for company or for a business or for the first time at a Thanksgiving dinner with all your family, you constrain yourself into thinking something must be how it must be and anything else is disaster. Or at least I do that.
These muffins didn’t have to be anything special, just a way to use up ingredients and a way to relax for a few afternoon hours. Heaven knows, Tim and I would eat them regardless of how they ended up tasting. I found the original recipe online, where it came with high reviews, and I improvised ingredients with what we had (hello, huge sale on sprouted wheat flour at Whole Foods!) and ingredients I wanted to add.
When I brought one to Tim, sliced and buttered and still steaming hot, it was just a happy bonus that we liked them—not too sweet, the perfect vehicle for a little jam or honey, yet chocolatey and cakey and a nice morning treat.
And so it was these sprouted coconut cocoa banana muffins that, set beneath a glass bowl, first graced our dining room table, the dining room table that Tim built, and made our first week together in our first house feel a little more special, a little more right, a little more like home.
Sprouted Coconut Cocoa Banana Muffins
Makes 12 muffins
Adapted from AllRecipes
1.5 cups sprouted wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 heaping Tablespoons cocoa powder
3 large bananas, mashed
1/2 cup sugar (I used sucanat)
1/3 cup butter, melted
1/2 a 3.5-ounce dark chocolate bar, chopped
1/4 cup shredded unsweetened coconut
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, sift together flour*, baking powder, baking soda, salt and cocoa powder; set aside.
In a large bowl, combine bananas, sugar, egg and melted butter. (I like to take the leftover paper from the melted stick of butter right here and use it to grease the muffin tins; alternatively, you could use liners.) Fold the flour mixture into this wet mixture, and mix until smooth. Fold in chocolate pieces and coconut flakes. Scoop into greased or lined muffin pans.
Bake in preheated oven for 25 to 30 minutes. Muffins are done when a toothpick inserted into the center of a muffin comes out clean.
*When you’re sifting sprouted wheat flour, you’ll notice a large amount of grains/flakes won’t go through the sifter. You can add those back into the muffins (denser results) or you can throw them away (to make things a little less dense).