I love muffins and I love all things coconut! I can’t think of anything better on a cool Sunday morning than a warm coconut muffin, a latte, some social media, something to read, jammies, and fluffy slippers.

This recipe makes 12 delicious muffins that are dense and sweet—the top is crunchy, and the banana/coconut combination is heavenly. The also keep well on the counter for a few day.

Warm muffins today, room temperature muffins tomorrow. Yes, please 🙂

Coconut-Banana Muffins

INGREDIENTS

• 2 cups all-purpose flour (250g)
• 1½ teaspoons baking powder
• ½ teaspoon table salt
• 1 cup mashed very ripe bananas—probably about 3 small/2 large bananas
• ¾ cup butter, melted
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• ½ teaspoon coconut extract—optional, but a nice to have. And rather than running around all over town looking for some, I order it on-line.
• 1 cup sweetened flaked coconut (divided use)
• 1-2 tablespoons granulated or coarse sugar

DIRECTIONS

1. Line a muffin tin with 12 paper muffin cup liners.
2. Preheat oven to 375°.
3. Whisk together flour, baking powder and salt and set aside.
4. In another bowl whisk together mashed bananas, melted butter, sugar, egg, vanilla, optional
   coconut extract, and ¾ cup sweetened flaked coconut.
5. By hand, fold flour mixture into mashed banana mixture and stir until just combined and all
   flour has been moistened—don’t overmix!
6. Portion batter into the 12 prepared muffin tin.
7. Sprinkle each muffin with a bit of the remaining ¼ cup coconut and a sprinkle of granulated
   or coarse sugar.
8. Bake muffins at 375° until muffins are puffed and golden, about 25 minutes.
9. Cool slightly before serving.

Thanks for stopping by my kitchen today. See you again soon!