Banana Coconut Muffins

September 29, 2015


Banana Coconut Muffin Recipe M Loves M @marmar
Every time I go to the store I always end up grabbing a cluster of bananas. They’re great in smoothies, or on their own, but I also love using them for baked goods. I got some bananas last week and unfortunately wasn’t able to eat them in time before they turned brown. We have too many frozen bananas in our freezer right now {perfect for smoothie bowls!}, so I decided to make some muffins that we could enjoy on our flight to NYC and Portugal. 
Before trips I always try to eat all the perishable items in our fridge. This muffin recipe definitely helped by allowing me to use up some other items in our pantry too- a half opened bag of chocolate chips and the rest of some shredded coconut {probably left over from those chocolate-dipped iced coffee popsicles}. I feel like we try to make more conscious supermarket choices the week before traveling, but even still we had to deliver some food baskets to our neighbors. Hopefully they didn’t mind!
Banana Coconut Chocolate Chip Muffin Recipe M Loves M @marmar
making banana coconut chocolate chip muffins M Loves M @marmar
making banana coconut muffins M Loves M @marmar
Banana Coconut Muffin Recipe M Loves M @marmar
Banana Coconut Muffin Recipe, delicious for breakfast with coffee M Loves M @marmar

makes 8

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 very ripe bananas, mashed (3/4 cup)
1 stick (1/2 cup) unsalted butter, melted
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla
½ cup chocolate chips
3/4 cup sweetened flaked coconut
Special equipment: a muffin tin with 8 (1/2-cup) muffin cups; paper liners

Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners.

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, then fold in flour mixture until flour is just moistened.

Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 20-25 minutes. Transfer muffins to a rack and cool slightly.

These muffins are so great with
coffee. They’re just sweet enough with the chocolate chips but the banana and
coconut make them feel like a somewhat healthier choice. If you want to try
another great recipe with bananas, I would highly recommend this Banana Bread recipe. Or, if you’re feeling ambitious, try this Banana Chocolate Chip Cake with Peanut Butter Frosting. It is probably my favorite dessert ever!


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