
Before everyone came over, Ava helped me make some yummy Banana Coconut muffins to share. These are a staple in our house, and soooo easy to make (and great to make with your kids!), so I thought I'd share the recipe:
Banana Coconut Muffins
recipe: Epicurious
Active time: 10 min Start to finish: 45 min
Servings: Makes 8.
Ingredients
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 very ripe bananas, mashed
(3/4 cup) 1 stick (1/2 cup) unsalted butter, melted
2/3 cup sugar
1 large egg
1/2 teaspoon vanilla
3/4 cup sweetened flaked coconut
Special equipment: a muffin tin with 8 (1/2-cup) muffin cups; paper liners
Preparation
Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners.
Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.
Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly.
Ayelet's notes: I usually substitute unsweetened applesauce for the butter and half of the sugar, and replace the AP flour with white whole wheat pastry flour. For playgroups, I make these into mini-muffins and bake them for about 20 minutes.
No comments:
Post a Comment