Banana Coconut Muffins

With the weather getting crisper Fing cold, heartier fare has been on our minds, followed closely by baked goods (obvi). Sweets really heed no seasonality for us, and as the winter sets in, Sunday evening baking is one of our favorite rituals. We may need to tweak this ritual slightly since we have our sister’s wedding to star in this summer…but we’ll embrace it for now. A leftover bag of shredded coconut has been sitting in the fridge dying to be used, so we tweaked Anita’s banana bread recipe and let the coconut in. Actually, we’re surprised we hadn’t thought of these puppies sooner. They’re light and not too sweet, and have served as both pre a.m. workout fuel and an answer to our sweet tooth’s incessant yearning (without going brownie sundae overboard). This recipe makes about 8 muffins.

1 1/2 cups whole wheat flour
1/4 cup brown sugar
1/2 cup sweetened shredded coconut

1 banana
2 eggs
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1/3 cup olive oil

Preheat oven to 350 degrees
Combine the dry ingredients in a medium bowl
Add the eggs and oil, mix until smooth
Add the mashed banana, stir until smooth
Stir in the coconut

Fill muffin trays 2/3 of the way

Bake for ~20 minutes, unti a toothpick comes out clean

Dig in!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s