Banana Coconut Muffins

Tropical flavors during the last few days of winter bring home memories of those warm sunny days we wish would return.  These muffins combine two of my favorite tropical flavors: banana and coconut both delicious but even better combined.

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Banana coconut muffins – so tasty with a nice hot mug of tea. Mug from Colonial Williamsburg

Banana Coconut Crunch Muffins

Makes 12 muffins

  • 1 1/4 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 ripe bananas, mashed ( approx. 3/4 cups )
  • 1/2 cup vegetable oil
  • 2/3 cup sugar
  • 1 egg, slightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup sweetened flaked coconut
  • 1/2 cup sweetened flaked coconut for garnish

Directions:

  1. Preheat oven to 350F.  Line 12 cup muffin tin with paper liners and set aside.
  2. Sift together flour, baking powder and salt.  Set aside
  3. In a large bowl whisk together mashed bananas, oil, sugar, egg and vanilla till well combined
  4. Stir in flour, mixing only to incorporate.
  5. Fold in 1 cup of coconut.
  6. Using an ice cream scoop dip batter into prepared muffin pan.
  7. Sprinkle tops with remaining 1/2 cup coconut.
  8. Bake for 20 to 22 mnutes or till toothpick inserted in center tests clean.
  9. Cool muffins in pan for 5 minutes then remove to cooling rack.
  10. Serve warm or store in airtight container for up to 3 days.

Enjoy!

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Note:  The bananas in the photo above were frozen but still work equally well.  Whenever bananas start getting too many spots and the family will not eat them; I freeze them with the peel on if I have too many to bake with or just do not have the time to bake.  Just lay them in the freezer till hard, then store them in a zip bag.  That way I can take out just as many as needed for a recipe without having to remember to purchase bananas then wait for them to get overly ripened which of course gives the best flavor to baked goods.

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