I eat a ton of bananas throughout the week so I’m constantly buying bunches at the store. Like a lot of people, I am pretty picky about the ripeness of my bananas. I don’t like them too green or too soft. I tend to have a lot of bananas left over at the end of the week. I hate to waste food so I am always trying to find ways to incorporate these bananas into my baking.
This week I also had half a bag of fresh coconut left over from another recipe. I decided to combine the two and make mini muffins. The mini muffin is perfect because it is bite sized. You can kill your sugar craving with just one of these bad boys or you can eat eight of them and tell yourself it’s really only like eating one large muffin so it’s okay. Either way, you are really going to enjoy these. Let’s get started.
- 1 1/4 all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 very ripe bananas, mashed (3/4 cup)
- 1 stick (1/2 cup) butter, melted
- 2/3 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 3/4 cup sweetened flaked coconut
- Special equipment: mini muffin tin and muffin cup paper liners
- Put oven rack in middle position and preheat oven to 375 degrees. 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.