Coconut Banana Muffins
These are the best muffins for a sweeter taste and yummy for a snack. They stay nice and moist for a week if in proper container. Not too mention a good way to use up some over ripe bananas in a way other than banana bread.
1 1/4 cups all-purpose flour, unbleached
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup ( 2-3) overripe bananas, mashed fine
1/2 cup vegetable oil
2/3 cup organic sugar
1 large egg- room temperature
1 teaspoon vanilla extract
1/4 cup pecans toasted and chopped
1 1/2 cups sweetened flaked coconut, divided or use unsweetened coconut is you want less sugar in your diet.
Preheat oven to 350°F. Line muffin tin with liners or use spray liberally with a vegetable spray.
In a medium sized bowl, whisk together flour, baking powder, and salt. Set aside.
Whisk together bananas, vegetable oil, sugar, egg, and vanilla in a large bowl until well combined. Fold in flour mixture until flour is just moistened and then fold in 1 cup shredded coconut and nuts.
Divide batter among lined muffin cups and sprinkle with remaining shredded coconut. Bake for 20-22 minutes, or until a toothpick inserted in the center come out clean.
Transfer muffins to a rack and let cool. Serve immediately with butter or store in an airtight container for up to 3 days.