Fall is my favorite time for baking and I feel like I have a recipe To Do list that’s a mile long. Seriously, I want to make way too much food right now haha! Muffins are a favorite though because it’s a great grab and go breakfast. I thought these BANANA AND COCONUT MUFFINS would be perfect. and they’re healthy too! Well, as healthy as muffins can get. I topped half the muffins with shredded coconut for Matthew since it’s his fave, and I put granola on top of the other half for me. It worked out and it ensured there wasn’t any muffin stealing going on! Sometimes we get quite protective over our sweets!
Banana & Coconut Muffins
makes 12 muffins
INGREDIENTS
1.5 cups all purpose flour
1/2 cup brown sugar
1/4 cup white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 stick (1/4 pound) unsalted butter, melted and cooled
1 extra large egg
1/4 cup whole milk
1 teaspoon vanilla extract
1 ripe medium-sized banana, mashed
1 ripe medium-sized banana, diced
1/2 cup small diced walnuts
1/3 cup sweetened shredded coconut
shredded coconut or granola for topping
DIRECTIONS
Preheat over to 350 degrees.
Cook for 20-24 minutes, rotating halfway through. Enjoy!
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These muffins were so yummy and I couldn’t resist eating them as a midday snack too!
xox
