Whenever I cook or bake with our grandchildren, I let them help to decide what we’re going to make. And THIS day it was all about BANANAS. Instead of making the usual banana bread Emma, Delaney and Claire love, I decided to change things up and add coconut to the batter…and to turn the bread into muffins. The girls LOVE banana bread for breakfast, and we thought muffins would be a little easier to eat (and more portable) since mornings can turn into quite a hectic rush with THREE little girls to dress.
So here goes… (We put coconut in one batch and left the other as plain banana muffins. And to be able to tell the difference we sprinkled cinnamon/sugar on the PLAIN ones.)
BANANA-COCONUT MUFFINS
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| Proud bakers Delaney and Emma in their Indiana kitchen |
Ingredients
- 1 cup white sugar
- 1 egg
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 3 ripe bananas, mashed
- 1/2 cup shredded coconut (optional)
- 1 teaspoon baking soda
Directions
- Preheat oven to 350 degrees. Spray muffin tins with non-stick spray.
- Mix sugar, oil, and egg until creamy and light yellow. Add bananas and mix well. Add flour, baking soda, and salt. Stir until completely smooth. Fold in coconut. Spoon the batter into the muffin tin. (I use an ice cream scoop to make the job less messy and more accurate.)
- Bake for approx. 20 minutes, until toothpick poked in center muffin comes out clean.
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