BANANA COCONUT MUFFINS

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

Course Breakfast, Snack
Servings 12 muffins

Ingredients
  

  • cup flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup butter melted
  • 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!


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