More recipes that have coconut, banana and lemon or lime. These muffins were meant to have lemon icing to complete the trinity of tropical flavours. Sadly, lack of time happened. So instead of lemon glaze, I quickly cut up lemons as garnish.
I found this recipe on Pinterest from a Spoonful of Flavor. The two things I did differently are cutting the sugar in half (as I do in all recipes). And I did not have walnuts or granola so I didn’t include them.
- A cup of tea or coffee, these muffins and a good book or the papers in the morning
- Doing something creative with a cup of tea or coffee and these muffins to snack on
- Baking these muffins while listening to music at high volume and singing loudly along
- A cozy evening watching a movie with a cup of herbal tea and these muffins
It doesn’t have to be a completely perfect day. Just moments that make the day perfect.
Coconut Banana Muffins
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 1/2 cup butter, melted and cooled
- 1 egg
- 1/4 cup + 2 Tablespoons milk/mala/buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup mashed ripe bananas (1 medium banana)
- 1/2 cup diced ripe bananas
- 1/2 cup shredded coconut and extra for topping
- Preheat oven to 170°C/350°F. Line a 12-cup muffin tin with paper liners.
- In a bowl combine 1 1/2 cups flour, 1/2 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Whisk to combine.
- Make a well in the centre and pour in 1/2 cup melted butter, the egg, 1/4 cup and 2 Tablespoons milk, 1 teaspoon vanilla and 1/2 cup mashed bananas. Mix well.
- Using a rubber spatula, fold the 1/2 cup diced bananas and 1/2 cup coconut into the batter.
- Spoon the batter into the muffin cups, filling each 3/4 full. Top with extra coconut, if desired.
- Bake 20 minutes. Halfway through the baking time, rotate the tin. It is done when a knife inserted comes out clean.