Banana-Coconut Muffins

In the newspaper, Saturday, there was a recipe for Banana-Coconut Muffins.  I couldn’t wait to make a batch and that is what I did this morning after getting Brian on the bus.

banana-coconut muffin
Banana-Coconut Muffin

Although the recipe says that it makes 12 muffins, there was enough left over to make two more. Not wanting to use the muffin tin, I made a mini-loaf with the leftover batter.

Banana-Coconut Muffins

Makes 12 muffins.

1½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt
1 cup flaked sweetened coconut
1-1/3 cups mashed ripe bananas (about 4 medium)
¼ cup buttermilk
1 teaspoon vanilla extract
½ cup butter, softened
¾ cup packed light brown sugar
1 large egg

  • Heat the oven to 350 degrees.
  • Lightly oil 12 muffin cups or coat them with cooking spray.
  • In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda and salt. Stir in the coconut and set aside.
  • In another bowl, whisk together the bananas, the buttermilk and the vanilla. Set aside.
  • In a large bowl, use an electric mixer on high to beat the butter until smooth, about 1 minute. Add the brown sugar and beat until fluffy, about 2 minutes longer. Beat in the egg.
  • With the mixer on low, alternately beat in the dry ingredients in three additions and the banana mixture in two additions, beating until just combined each time.
  • Fill each muffin cup about two-thirds full.
  • Bake for 25 to 30 minutes, or until the tops of the muffins spring back when lightly pressed at the center and a skewer inserted comes out clean.
  • Transfer the muffins to a wire rack to cool.

They are delicious.  I credit Jim Romanoff from The Associated Press for this recipe.

“Eating well is being able to eat almost anything in moderation — that’s what’s it’s really about. It’s not about labeling certain foods as bad or off-limits. It’s about enjoying food and understanding it in a way that allows you to make good choices.”-Jim Romanoff

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