whole-grain banana-coconut muffins that even coconut haters love

One recent holiday, my in-laws were in town for a few days. I always like to cook for family that stays with us, and this was no exception. On Saturday morning, I had three ripe bananas just dying to be baked into something. Remembering this recipe that I clipped from the newspaper (of all places!), I whipped them up in no time. Before even realizing that they had coconut in them, my father-in-law took down three of them.

My brother-in-law and said father-in-law share the coconut-hating gene (the BIL calls toasted coconut "bones," because their crunchiness catches in the back of his throat like it would if you swallowed a bone, haha). Despite that fact, they both like these muffins. And you will, too. They make a great breakfast, and they freeze well. No muss, no fuss (whatever that means) and no waste. And wholesome to boot. Enjoy.

Banana-Coconut Muffins

  • 1 1/2 c flour (I use 1/2 whole-wheat pastry flour)
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 c coconut flakes
  • 1 1/3 c mashed banana (~4 medium)
  • 1/4 c buttermilk (or milk)
  • 1 tsp vanilla
  • 1/2 c canola oil
  • 3/4 c light brown sugar
  • 1 egg
  1. Heat oven to 350. Line the muffin tin with papers (or grease it).
  2. In a medium bowl, sift flour, baking powder, cinnamon, baking soda and salt. Mix in coconut.* In another bowl, mix mashed bananas with vanilla and buttermilk.
  3. In a large mixing bowl, cream the oil and sugars for two minutes. Add the egg. When incorporated, add the flour mixture in three parts, alternating with the banana mixture in two parts, until just combined.
  4. Fill 12 muffin cups evenly. Bake 25-30 minutes or until a toothpick comes out clean.
*Note: by mixing baking ingredients like coconut or fruit into the flour mixture you keep them from sinking to the bottom of the batter during the baking process.

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