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.
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.
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