At first I wasn't sure whether I liked these muffins enough to share them on my blog, but I kept eating them and began to really love them. I think I would've loved them immediately had I not had the memory of these unhealthier addictive banana coconut muffins in my memory. These ones are similar but with some whole wheat flour, less sugar, less butter and more vanilla. My two favourite things about these muffins are that the banana doesn't overpower the coconut, and the texture (soft and slightly dense). If you want to make these muffins look fancy, sprinkle coconut on top. Sometimes I like to be fancy with my food though usually I just make things the way I like to eat them, so I mixed all the coconut into the batter.
I'm going to bike to work for the first time today and am super excited about it! It's cold out but I bought some cycling clothes to keep me warm, and the sun is out. It is going to be glorious. The bike ride is only about 20 minutes and it's mostly downhill on the way there. Coming home will be a good workout!
If these sound good, you might also like:
Morning Glory Muffins
Banana Peanut Butter Oatmeal Muffins
Spiced Carrot Muffins
Coconut Banana Muffins
Adapted from Dinner with Julie
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp baking powder
1/4 tsp salt
1 cup shredded unsweetened coconut
2 mashed very ripe bananas
1/2 cup brown sugar
1/3 cup melted butter
1/3 cup plain unsweetened yogurt
1 large egg
1 tsp vanilla
Preheat oven to 375F and line muffin cups with paper liners.
In a large bowl, stir together the flours, baking powder, salt and coconut. In another bowl whisk/mash together the bananas, brown sugar, butter, egg and vanilla; add to the dry ingredients and stir just until blended. Don’t overmix.
Divide batter among lined muffin cups. Bake for about 25 minutes, until puffed and golden, about 25 minutes. Makes about 10 muffins.