Monday, March 24, 2014

Recipe Remake: Coconut Banana Muffins

These were one of the first recipes that I made and posted to my blog in 2009. They were a mess the first time I made them. I burned the tops and they were underdone on the inside. I finally got around to remaking these. They were perfect this time, sweet, moist, and delicious, and I didn't burn the tops! I think they would be even better with the addition of white chocolate chips.

Coconut Banana Muffins
Source: slightly adapted from Epicurious

1 and 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
2 ripe bananas (mashed)
1 stick butter (melted and slightly cooled)
2/3 cup sugar
1 large egg
1/2 teaspoon coconut extract
3/4 cup sweetened flaked coconut

Preheat oven to 350 degrees and line two cupcake tins with paper cupcake liners.
Whisk together flour, baking powder, and salt in a bowl and set aside.
In another bowl, mix together bananas, butter, sugar, egg, coconut extract, and 1/2 cup flaked coconut with a spoon until well combined.
Fold flour mixture into banana mixture until flour is just moistened.
(You can mix in 1/2 cup white chocolate chips at this point, if using.)
Fill liners two-thirds full and sprinkle with remaining coconut.
Bake until golden brown for 18 to 22 minutes.
Cool muffins on a rack.

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