Once upon a time, in a baking adventure gone wrong, I almost gave my sister a concussion. It all started with a carrot muffin. On our first baking escapade, we strictly adhered to the recipe, measuring and mixing with what we thought was precision. But the batter? It looked suspiciously like cookie dough—“Is it supposed to be this thick?” I wondered. Spoiler alert: those muffins turned out like dense rocks. I may have pretended to throw one at my sister’s head, and it almost knocked her out.
After that kitchen catastrophe, I swore off muffins until recently. Thanks to Pinterest, I’ve rekindled my love for them! Muffins are quick, versatile, and so easy to whip up. Plus, they’re a perfect canvas for flavor exploration.
This recipe is my twist on banana bread, infused with my all-time favorite ingredient: coconut. Seriously, I can’t get enough of the stuff. I devoured three of these muffins in a row—consider yourself warned!
Ingredients:
- 1 1/2 cups all-purpose flour, sifted
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup coconut oil
- 1 cup light brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups mashed banana (about 3-4 small bananas)
- 1/2 cup shredded coconut
Directions:
- Preheat your oven to 350°F (175°C). Grease 12 muffin cups with butter or coconut oil, or line them with paper liners.
- In a small saucepan, gently warm the coconut oil until it melts but remains cool to the touch.
- In a bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- In another bowl, whisk together the melted coconut oil, brown sugar, eggs, vanilla extract, and mashed bananas until well combined.
- Gently fold the wet mixture into the dry ingredients, being careful not to overmix.
- Stir in the shredded coconut until evenly distributed. Divide the batter among the prepared muffin cups.
- Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool on a rack. For the best taste, enjoy them fresh on the day they’re baked. Store any leftovers in an airtight container, and they should stay moist for two days—if they last that long!
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In summary, these Banana Coconut Muffins are a delightful treat that’ll have you coming back for seconds (or thirds). With just a few simple ingredients and minimal effort, you can whip up a batch that’s sure to impress.