BANANA COCONUT MUFFINS
As with most banana muffin or bread recipes, it starts with you having a bunch of bananas sitting on your counter that you were going to eat or make a smoothie with. But the days went on and now they’re black so your only option is to bake with them. That is what happened to me one morning, so I used all the bananas I had which is about double the amount you find in most recipes. The result is a really moist yet dense and super filling muffin with a rich banana flavour and a hint of coconut in the background. I’m still going through my coconut craze, so I of course added shredded coconut and used coconut sugar instead of white sugar.
BANANA COCONUT MUFFINS
Ingredients
- 1¼ cup flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup butter melted
- ⅔ cup coconut sugar plus more for topping
- 1 egg
- ½ tsp vanilla extract
- 4 bananas ripe
- ¾ cup shredded coconut plus more for topping
Instructions
- Preheat oven at 375ºF.
- Put all dry ingredients, flour, baking powder, salt, coconut sugar into a bowl, mix well.
- Put bananas into another bowl, mash with a fork. Add melted butter, egg, vanilla. Mix well.
- Add dry ingredients to wet ingredients. Mix until wet and dry ingredients blend together, about 15 stirs. Do not over mix. Add shredded coconut. Mix a few more times.
- Spoon batter into a muffin tin lined with muffin cups.
- In a small bowl, mix 2 tbsp. of coconut sugar and 1 tbsp. shredded coconut. Sprinkle over muffins.
- Bake for 30 minutes.
- Let cool and enjoy!