Banana-Coconut Muffins Recipe #371166
Buying gourmet muffins for a Mother's day treat is a nice idea, but it can set you back some serious cash if you head to a fancy bakery. But in less than an hour you can bake a dozen luxurious banana-coconut muffins for less than 50 cents each.
30 min |
12 muffins
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 baking soda
- 1/2 teaspoon salt
- 1 cup sweetened flaked coconut
- 1 1/3 cups mashed ripe bananas (about 4 medium)
- 1/4 cup buttermilk
- 1 teaspoon vanilla
- 1/2 cup butter, softened
- 3/4 cup packed light brown sugar
- 1 large egg
- Heat oven to 350°F Lightly oil 12 muffin cups or coat them with cooking spray.
- In a medium bowl, whisk together flour, baking powder, cinnamon, baking soda and salt. Stir in coconut. Set aside.
- In another bowl, whisk together bananas, buttermilk and vanilla. Set aside.
- In another bowl, use an electric mixer on high to beat butter until smooth, about 1 minute. Add brown sugar and beat until fluffy, about 2 minutes longer. Beat in egg.
- With mixer on low, alternately beat in dry ingredients in three additions and banana mixture in two additions, beating until just combined each time.
- Fill each muffin cup about two-thirds full. Bake for 25-30 minutes or until the tops of the muffins spring back when lightly pressed at the center, and a skewer inserted comes out clean.
- Transfer muffins to a wire rack to cool.
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5 stars