blissful banana coconut muffins

If you like banana bread and coconut, you MUST try these muffins!  First of all, there must a reason why bananas and coconuts grow side by side in paradise.  They have a beautiful marriage which produces irresistible offspring!  I'm planning to experiment more with this heavenly combination, but meanwhile, let me share this recipe with you.  It produces very moist muffins with just the right amount of sweetness.  No need to spread them with more butter after they come out of the oven, in my opinion.  And if you can't swing that island vacation this year, well....at least you still relax and enjoy the flavors of the tropics in the warmth of your own home.  Maybe put on some Bob Marley while baking.  :-)  "Everything's gonna be alright..."


banana coconut muffins (makes 12)

1 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
2/3 cup sugar
1 cup shredded coconut, divided (3/4 cup for the batter and 1/4 cup for topping)
6 tbsp butter, melted
2 ripe bananas, mashed
1 large egg
1/2 tsp vanilla
1/2 cup plain yogurt OR sour cream

Preheat oven to 375 degrees Fahrenheit or 190 degrees Celsius.  In a large bowl, add flour, baking powder, salt, sugar and 3/4 cup coconut.  Mix well.

In a separate bowl, mash two bananas, and add melted butter (slightly cooled), egg, vanilla and yogurt.

Add wet ingredients to dry ingredients and mix until just moistened.  Don't overmix.

Spoon the batter into greased or paper-lined muffin tins, almost to the top.  Sprinkle more coconut on top.

Bake for 25 minutes, or until a toothpick comes out clean and tops are slightly browned.  Let the muffins cool for a few minutes before attempting to remove them from the tin.