Photo updated November 2012
My daughter is funny. She goes in spurts with what she really likes to eat. One day, it will be oranges. The next day it will be crackers. And the next day, it will be marshmallows. Whatever it is that she is into, she wants and asks for all day long.
Well, when she was a little younger, she loved bananas. Couldn’t get enough of them. Then one day, she was over the bananas. I couldn’t get her to eat one for anything. Then, all of a sudden, about a month ago, I guess she remembered that she loved bananas, because now, once again, she can’t get enough of them. But still, sometimes I go overboard and end up with a few that are overly ripe. And as much as I love banana bread, I get tired of it sometimes. So I went on a search for a muffin recipe. I didn’t want just plain banana muffins. I actually started out looking for something chocolate, but then I saw these muffins and I knew I wanted them. And they were just as delicious as I had hoped for!
What do you make when you have a surplus of bananas?
- 1½ cups of all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 5 tablespoons butter, melted
- 1 teaspoon pure vanilla extract
- ½ cup of sugar
- 1 large egg
- 3 large ripe bananas
- ½ cup semi sweet chocolate chips
- ½ cup dried coconut (if you can find the unsweetened variety, feel free to use.) and a bit more to sprinkle on top of the muffins
- Preheat the oven to 350F. Line muffin tins with paper liners or spray with nonstick cooking spray.
- In a bowl, combine the flour, baking soda, cinnamon and salt. In another bowl, cream together the melted butter, vanilla, sugar, and egg. Mash the bananas and add them to the wet ingredients. Stir in the dry ingredients, just until combined, being careful to not overmix. Fold in the chocolate chips and the coconut.
- Divide the mixture equally into the muffin cups. Sprinkle on additional coconut. Bake until golden brown, 22-30 minutes.
- from Week of Menus