I don’t know what it is about me, but I could never pass up a banana muffin, bread, cake, etc. Banana anything really! With my mom always making banana bread growing up, I was sort of doomed from the start. I guess the banana and I were meant to be! And the apple, or should I say banana, didn’t fall far from the tree as it pertains to my little one, Aliva. Like her mama, she loves bananas as well! She must have gobbled up 2 banana coconut mini muffins in a matter of 10 minutes! Just to give you an idea, it takes her a good 45 minutes, or so, to eat lunch.
I’m not a big baker in that I don’t do it very often, but I’m finding it hard not to with a 3 year old in the house. I mean, really, what kind of mom would I be to deprive her of chocolate chip cookies, corn muffins, apple crisp, peach cobbler, etc.? The other reason for not doing it often is that I’ve never been great at it. Good, yes, but not great! In fact, I was surprised I remembered the cooking term fold, a method I use when I make these instead of mixing. For those of you that are unfamiliar with the term, I found this wonderful YouTube video that shows you exactly how to do it!
Now, I know I said I wasn’t great at baking, but these muffins, for some reason, make a liar out of me every time. They always come out perfectly cooked and delicious. But don’t take my word for it; try them yourself!
BANANA COCONUT MINI MUFFINS
PREP TIME: 10 minutes
COOK TIME: 15 minutes
SERVINGS: 12 mini muffins
1 1/2 cups of flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
1 teaspoon of vanilla extract
1/2 cup white sugar
1 x-large egg
1/3 cup of salted butter
3/4 cup of shredded coconut
3 ripe bananas (mashed)
Preheat your oven to 350 degrees. Use either cooking spray or paper liners for muffin pan.
First, mix together the flour, baking powder, baking soda, and salt in a bowl. Secondly, mix together the remaining ingredients (vanilla extract, sugar, butter, egg, shredded coconut, and bananas). Once combined, fold in the flour mixture (a little at a time) until smooth.
Spoon the mixture into each muffin molding so that it’s only half full. This will give it room to rise.
Lastly, bake in oven for 15 minutes or until a toothpick inserted comes out dry.
Want to get creative? Make the recipe your own by throwing some dried cranberries, apples, peaches, or walnuts into the mix! You could even add cinnamon or nutmeg! Want to give it some crunch? Add some granola or banana chips! I could go on forever. The idea is to experiment! Go for it!
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