Tasty Tuesday: Banana Coconut Muffins

I've gone coconuts for these banana coconut muffins that are a cinch to make and the perfect breakfast or snack on the go. The tropical flavors and contrasting textures make these muffins a winner for a little twist on classic banana bread. So don't throw out those brown bananas and bookmark this recipe for a delicious addition to your next brunch.

Banana Coconut Muffins (recipe adapted from Epicurious)

Ingredients:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon cinnamon
3 very ripe medium bananas (mashed 3/4 cup)
1 stick unsalted butter (melted)
2/3 cup sugar
1 large egg
1/2 teaspoon vanilla
3/4 cup sweetened flaked coconut

Directions:
Place oven rack in middle position and preheat oven to 375 degrees F. Line a muffin cup with liners.

Whisk together flour, baking powder, salt and cinnamon in a bowl. Whisk together bananas, butter, sugar, egg, vanilla and 1/2 cup coconut in a large bowl until combined and then fold in flour mixture until flour is just moistened.

Divide the batter among the lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until the muffins are puffed and golden, about 25 minutes. Transfer the muffins to a cookie rack and cool slightly before serving.

xoxo

PS