banana coconut muffins

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)

Makes 8

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.

Comments

  1. One banana a day? I don’t think a bunch of bananas lasts 2 days in this household, heh :) Putting ingredients you don’t like as much on the muffins (coconut) is a great way to pass the calories around! But coconut does get really good when it’s all toasty.

  2. Yum! I want to make some muffins, now I have a reason!

  3. Thanks for the wonderful recipe! I have some bananas in the freezer just waiting for me to use them.

  4. joelen says:

    These looks fabulous! The combo of banana and coconut sounds great!

  5. These look wonderful! I love the banana coconut combination!

  6. This is a great recipe, thanks for sharing! The recipe gave me 12 muffins, and I patted the coconut into the batter a bit and it worked perfectly.

Trackbacks

  1. [...] we can either freeze one loaf or give it away/take it to work. I saw this recipe on Bridget’s The Way the Cookie Crumbles blog. I couldn’t resist! The original source is [...]

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