Well this wasn't the smartest thing I ever did. I had some over ripe bananas that I needed to use, and I found a recipe for banana coconut muffins that really appealed to me, but that noboby else in my family will eat. Honestly though, I could have sworn that last week Claire and Marco liked coconut, but children are fickle about these sort of things and I think they are just copying their Dad.
At first, when I was making these I was thinking, what sort of stupid muffin recipe only makes EIGHT muffins! But now that it turns out I am the only one who will eat them, I'm kinda glad there's not so many. I ate one when they were fresh out of the oven, and they were scrumptious. But I really don't eat a lot of muffins, they are high in calories and if I'm going to have a treat (and trust me I have lots of treats) I prefer to choose something else... like poutine!
So, I froze the rest of the muffins, and in 6 months or so, when they are all freezer burnt, I'll throw them out. Phew, I'm really glad those ripe bananas aren't going to go to waste!
Banana Coconut Muffins
1 1/4 cups flour
1 tsp baking powder
1/4 tsp salt
2 very ripe bananas, mashed
1/2 cup butter, melted
2/3 cup sugar
1 large egg
1/2 tsp vanilla
3/4 cup sweetened flaked coconut
1. Whisk together the flour, baking powder and salt.
2. In a separate bowl, whisk together the banana, butter, sugar, egg, vanilla and 1/2 cup of the coconut.
3. Fold flour mixture into the wet ingredients, and mix just until combined.
4. Divide batter amoong 8 paper lined (or greased) muffin tins. Sprinkle tops with remaining coconut.
5. Bake at 375F for 25 minutes until golden. Cool on wire rack.