Dave’s been eating muffins everyday, which is good for me because it gives me an actual reason to bake. Plus, I buy enough bananas for Dave and I to each eat one per day, but I’m so freakin’ bored of bananas that I never eat mine. I eat batter or dough instead. Did I mention that I bake a lot?
If I’m going to be making banana muffins constantly, I figure I might as well make some interesting ones. The recipe for these banana coconut muffins has a lot of great reviews on epicurious, which is always a good sign. Also, Dave likes coconut more than I do, and since I do all of the cooking for us, I don’t think he gets to eat it as often as he’d like.
I was really happy with the muffins. I can never resist eating one after I bake them, even though I’m making them for Dave to bring to work. They were light and tender and flavorful, with a good balance of banana and coconut flavor. Some of the coconut shreds on top of the muffin fell off, so next time I’ll pat those into the batter a bit. Other than that detail, these were perfect.
Banana Coconut Muffins (from epicurious.com)
1¼ cups (6.25 ounces) all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
2 very ripe bananas, mashed (¾ cup)
1 stick (½ cup) unsalted butter, melted
⅔ cup (4.65 ounces) sugar
1 large egg
½ teaspoon vanilla
¾ cup sweetened flaked coconut
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 ½ 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 ¼ cup coconut. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly.