Banana Coconut Muffins
source: Epicurious via Joelen's Culinary Adventures
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 very ripe bananas, mashed (3/4 cup)
1 stick (1/2 cup) unsalted butter, melted
2/3 cup sugar
1 large egg
1/2 teaspoon vanilla
3/4 cup sweetened flaked coconut
Put oven rack in middle position.
Preheat oven to 375 degrees. (Next time I will bake at 350 degrees)
Line muffin cups with liners. (I used cupcake pans. Recipe yielded 14 cupcakes.)
Whisk together flour, baking powder, and salt in a bowl.
Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well.
Fold in flour mixture until flour is just moistened.
Fill muffin liners two-thirds of the way full and sprinkle with remaining 1/4 cup coconut.
Bake until muffins are puffed and golden, about 25 minutes. (I only baked these for 15 minutes.)
Transfer muffins to a rack and cool slightly.