Years ago, I had a baking disaster involving a carrot muffin that nearly led to catastrophe. It was my sister’s and my first foray into muffin-making, and we meticulously followed the recipe to the letter. However, the batter was suspiciously thick—“Is this meant to resemble cookie dough?” I wondered. We pressed on, but the end result was a muffin that could only be described as rock-like. I jokingly tossed one at my sister’s head, and it nearly knocked her out!
The trauma of that experience kept me from baking muffins for a long time. Fast forward to earlier this year, and I’ve become completely hooked on them (thank you, Pinterest!). Muffins are quick, easy, and versatile, working beautifully for both sweet and savory flavor profiles. They provide the perfect canvas for culinary creativity.
This particular recipe is a result of tweaking a standard banana bread formula. My love for coconut is so intense that I tend to incorporate it into everything. These coconut banana muffins? They’re dangerously delicious—I devoured three in one sitting. Consider yourself warned!
Ingredients:
- 1 1/2 cups all-purpose flour, sifted
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup coconut oil
- 1 cup packed light brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups mashed bananas (approximately 3-4 small bananas)
- 1/2 cup shredded coconut
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease 12 muffin cups with butter or coconut oil, or line them with paper liners.
- In a small saucepan, gently warm the coconut oil until melted but not hot.
- In a mixing bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon; set aside.
- In a separate bowl, whisk together the melted coconut oil, brown sugar, eggs, vanilla extract, and mashed bananas until combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined—do not overmix.
- Fold in the shredded coconut until evenly distributed. Divide the batter among the prepared muffin cups.
- Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Transfer the muffins to a wire rack to cool.
These muffins are best enjoyed fresh. Keep them in an airtight container, and they should stay moist for up to two days.
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In summary, these Coconut Banana Muffins are a delightful treat that combines the sweetness of ripe bananas with the tropical flair of coconut. Perfect for a quick snack or breakfast, they are sure to please anyone who tries them!