Banana Coconut Muffins

Name: Banana Coconut Muffins
Yield: 4 servings
Ingredients: 1 1 1/4 cups all-purpose flour; 1 1 teaspoon baking powder; 1 1/4 teaspoon salt; 1 2 very ripe bananas, mashed (3/4 cup); 1 1 stick (1/2 cup) unsalted butter, melted; 1 2/3 cup sugar; 1 1 large egg; 1 1/2 teaspoon vanilla; 1 3/4 cup sweetened flaked coconut; 1 a muffin tin with 8 (1/2-cup) muffin cups; paper liners

From the kitchen of Carly

Soft, moist banana muffins studded with toasted coconut flakes. The melted butter and very ripe bananas create tender crumb, while a coconut crown adds texture and tropical sweetness. Perfect for breakfast or a simple afternoon snack.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 1/4 cups all-purpose flour
11 teaspoon baking powder
11/4 teaspoon salt
12 very ripe bananas, mashed (3/4 cup)
11 stick (1/2 cup) unsalted butter, melted
12/3 cup sugar
11 large egg
11/2 teaspoon vanilla
13/4 cup sweetened flaked coconut
1a muffin tin with 8 (1/2-cup) muffin cups; paper liners

Instructions

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 25 minutes. Transfer muffins to a rack and cool slightly.