Sunday, September 13, 2009
Banana Coconut Muffins
Yesterday morning I was hungry for a breakfast snack with coffee. I was going grocery shopping later in the day and had to make due with what was left on hand. I decided to use the very ripe bananas in muffins and then remembered that I also had some shredded coconut! I whipped up this recipe that I found on Epicurious and was very pleased with the results. The recipe called for an 8 cup muffin tin but made 12 smaller sized muffins just fine.
You will need:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 very ripe bananas, mashed (3/4 cup)
1 stick (1/2 cup) unsalted butter, melted
2/3 cup sugar
1 large egg
1/2 teaspoon vanilla
3/4 cup sweetened flaked coconut
Special equipment: a muffin tin with 8 (1/2-cup) muffin cups; paper liners (I used my 12 tin)
Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners.
Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, 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.
Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly. (Even though I used my 12 muffin pan, I still cooked it for 25 minutes and thought they came out perfect)