Good morning, lovelies. May I interest you in a muffin?
It is a banana muffin (of my favorite muffin base) filled with plenty of coconut (for sweetness) and pecans (for crunch). And it goes splendidly with a hot cup of coffee on a chilly, but sunny, spring morning.
Make some muffins, share with others. But more importantly, have yourself a lovely Wednesday.
Banana Pecan Coconut Muffins
Yield: about 12 muffins
I always source my bananas for muffins from the freezer. I freeze them in their peel then take them straight from the freezer to a microwave safe bowl and nuke them for about 1-2 minutes. Then, I simply cut the top and the peel slides right away from the banana which, by now, is in a perfect state for mashing.
1 3/4 cup flour
1 tsp baking powder
1/2 tsp salt
1 tsp baking soda
1/2 cup sugar
1/4 cup brown sugar
1/2 cup of vegetable oil
1/2 cup of vanilla yogurt
1 tsp vanilla extract
2 large, very ripe bananas, fresh or frozen*
1 cup sweetened coconut
3/4 cup chopped pecans
1. Preheat the oven to 350 degrees. Coat a muffin tray with cooking spray or line with paper cups.
2. In a large bowl, whisk the flour, baking powder, salt, baking soda, white sugar and brown sugar until well combined. In another bowl, mix the egg, oil, yogurt, vanilla and mushed bananas until mixed thoroughly.
3. Slowly combine the dry ingredients into the wet ingredients without over mixing. Add the walnuts and fold them into the batter. Using an ice cream scooper, scoop uniform amount of batter into each baking cup.
4. Bake for 20-22 minutes or until golden brown and a tester inserted into the muffin comes out clean. Cool on a wire rack.
Source: adapted from For the Love of Cooking