Banana Coconut Muffins
Like last week’s Blueberry Muffins, these are a lovely addition to the summer breakfast table. The combination of yogurt, banana and shredded coconut produces a unique and delicious muffin which goes extremely well with a cup of strong morning coffee.The recipe is from a lovely little book entitled Wild About Muffins, published in 1982. The author shares my love of using up over-ripe bananas as she offers several banana muffin recipes. I add shredded coconut to the top of these which provides a nice macaroon-like crunch.
Banana Coconut Muffins utilizes the same basic muffin method as the Blueberry Muffins. Simply combine the dry ingredients in a large mixing bowl, add the liquid ingredients and stir just until combined.
As with any morning baking project, it is extremely useful to have all the mise en place (ingredients and equipment) ready the night before. Mix together the dry ingredients, measure the coconut and sugar, and pull out your muffin pan and liners. Do not mash up the bananas until right before as they will turn black.
In addition to breakfast, these muffins are excellent snacks on a hike, bike ride, or after lunch on the beach.
Banana Coconut Muffins
| Yield: 8 muffins | # of Servings: 8 | Method: Muffin |
Ingredients:
1 ½ cup (7 oz / 200 g) pastry or all-purpose flour
1 ½ tsp (.3 oz / 9 g) baking powder
1 tsp (.2 oz / 6 g) baking soda
¼ tsp salt
½ tsp ground nutmeg
1 large egg
½ cup (3.5 oz / 99 g) sugar
8 tbl (4 oz / 113 g) butter, room temperature, melted
½ cup plain yogurt or buttermilk
½ cup (4.5 oz / 128 g) mashed banana, from 2 to 3 ripe bananas
1 tsp vanilla extract
1 cup (3.6 oz / 102 g) sweetened shredded coconut
Unsweetened shredded coconut, as needed
Special tools and equipment needed
- One standard 12-cup muffin pan
- Standard-sized muffin pan liners
- 1.5 fl oz (#20) ice cream scoop
Pre-recipe preparations:
- Using a potato masher or immersion blender, break up the bananas until liquified.
- Melt butter just until mostly liquid then stir to complete melting.
- Preheat over the 375 °F
Directions:
- In large mixing bowl, whisk together the dry ingredients. Set aside.
- In a medium mixing bowl, beat the egg. Add sugar, butter, yogurt, mashed banana, and vanilla extract. Whisk to combine.
- Stir in coconut.
- Scoop into muffin tins, and sprinkle unsweetened coconut on top.
- Bake for between 17 and 20 minutes, just until the muffins feel firm to the touch and a tester reveals only a few crumbs.
- Remove muffin pan from oven and place on cooling rack for five minutes.
- Remove each muffin from the pan by gently lifting the top and place on cooling rack.
- Extras may be wrapped individually and frozen.
Baking Note:
- The yogurt used is plain, whole milk yogurt. The recipe has not been tested with Greek yogurt.
