I continually buy bananas and let them turn brown before I ever get a chance to eat them. Instead of throwing them away this morning, I used two medium-sized bananas to make these little muffins. Luckily, I had all the ingredients needed in my cupboard, which is a rarity! I can't wait to have one with my coffee tomorrow. Hey moms, this would be a good back to school breakfast treat next week! :)
Enjoy!
Allison Y.
Banana Coconut Muffins
Adapted from Gourmet Magazine
Ingredients:
1 1/4 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
2 very ripe bananas, mashed (about a cup)
1 stick butter, melted
1/2 cup sugar
1 teaspoon nutmeg
1 large egg
1/2 teaspoon vanilla
3/4 cup sweetened flaked coconut
*This recipe calls for a muffin tin with 8 muffin cups. My tin holds 12 muffins, but I did not use them all. To prevent your muffin tin from warping, put a few tablespoons of water in each of the cups not in use.
Directions:
Preheat oven to 375. Grease the bottom and sides of your muffin (or cupcake) tin, or line muffin cups with paper liners.
Whisk together flour, baking soda, and salt in a bowl. Whisk together bananas, butter, sugar, nutmeg, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well. Then, fold in flour mixture until flour is just moistened.
Spoon batter into muffin cups and sprinkle with remaining coconut. Bake for about 20 minutes or until muffins are puffed and golden. Transfer muffins to a cooling rack until ready to serve.
*These are best served warm with a little with a smear of butter.
I just wanted to say thanks for this recipe! I had two overly ripened bananas and needed something to do with them. These were perfect! I used my mini muffin pan, and it made a perfect 24. I was able to share a few with my mother-in-law, whom you ladies know...Nancy Sutton. Thanks again! :)
ReplyDeleteKatie Sutton