Years ago, I embarked on a baking adventure with my sister that nearly ended in disaster. We attempted to make carrot muffins, meticulously following every step of the recipe. However, the batter looked more like cookie dough than anything muffin-like. Undeterred, we forged ahead. The result? Muffins that resembled rocks. In a moment of jest, I pretended to throw one at my sister, nearly knocking her out cold. That experience left me muffin-shy for quite some time.
Fast forward to earlier this year, and I’ve become completely captivated by muffins (thanks to Pinterest!). They are simple to make, incredibly delicious, and versatile enough to be sweet or savory. Muffins are like blank canvases for flavor exploration.
I developed this Coconut Banana Muffin recipe by tweaking a classic banana bread formula. My love for coconut is so great that I tend to add it to everything! These muffins? 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 melted coconut oil
- 1 cup packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups mashed bananas (about 3-4 small bananas)
- 1/2 cup shredded coconut
Instructions:
- Preheat your oven to 350°F (175°C). Grease a muffin tin with butter or coconut oil, or line it with paper liners for easy removal.
- In a small saucepan, gently warm the coconut oil until it melts but remains cool to the touch.
- In a bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon; set aside.
- In another bowl, whisk the melted coconut oil, brown sugar, eggs, vanilla extract, and mashed bananas until thoroughly combined.
- Carefully fold the wet ingredients into the dry ingredients, but be cautious not to over-mix! Gently stir in the shredded coconut until everything is well blended.
- Distribute the batter evenly among the prepared muffin cups.
- Bake for about 16-18 minutes, or until a toothpick inserted into the center comes out clean. Once baked, transfer the muffins to a cooling rack.
These muffins taste best on the day they’re made. However, if stored in an airtight container, they will stay moist for up to two days.
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In summary, these Coconut Banana Muffins are a delightful treat that can bring joy to any baking session. With their quick preparation and delicious flavor, you’ll find yourself making them again and again.