The Friday Baking Project

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:

1. In large mixing bowl, whisk together the dry ingredients. Set aside.
2. In a medium mixing bowl, beat the egg. Add sugar, butter, yogurt, mashed banana, and vanilla extract. Whisk to combine.
3. Stir in coconut.
4. Scoop into muffin tins, and sprinkle unsweetened coconut on top.
5. Bake for between 17 and 20 minutes, just until the muffins feel firm to the touch and a tester reveals only a few crumbs.
6. Remove muffin pan from oven and place on cooling rack for five minutes.
7. Remove each muffin from the pan by gently lifting the top and place on cooling rack.
8. 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.