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Banana Coconut Muffins




Source of Recipe


Kez at Mimi's


Recipe Introduction



Notes by Kez:
This recipe was in the food section of last week's Las Vegas Review Journal Newspaper. It was a recommended recipe to prepare for Mother's Day. I made these muffins for several friends who really enjoyed them. They are quite moist and delicious.



List of Ingredients





1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup flaked sweetened coconut
1 1/3 cups mashed ripe bananas (about 4 medium)
1/4 cup buttermilk
1 teaspoon vanilla extract
1/2 cup butter, softened
3/4 cup packed light brown sugar
1 large egg


Recipe





Heat oven to 350 degrees. Lightly oil 12 muffin cups or coat them with cooking spray.

In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt. Stir in the coconut and set aside.

In another bowl, whisk together the bananas, buttermilk and vanilla. Set aside.

In a large bowl, use an electric mixer on high to beat the butter until smooth, about l minute. Add the brown sugar and beat until fluffy, about 2 minutes longer. Beat in the egg.

With the mixer on low, alternately beat in the dry ingredients in three additions and the banana mixture in two additions, beating until just combined each time.

Fill each muffin cup about two-thrids full. Bake for 25 to 30 minutes, or until the tops of the muffins spring back when lightly pressed at the center and a skewer inserted comes out clean. Transfer the muffins to a wire rack to cool.