I know that I have said that my raspberry muffins are the most amazing muffins ever, but I may have lied...or at least their is a tie. Let me introduce the amazing delicious moist wonderfulness that is these banana coconut muffins. Let me pause for a moment of remembrance for these muffins, there were so good and gone too fast! Anyways, I found these from this blog of a friend from The Nest's What's Cooking board, and am so happy that I stumbled upon them. Go make them, and double it like I did, because 8 muffins will not be enough!!!
source: this blog, who got it from www.epicurious.com
sorry for the bad picture...I'm still learning how to use a camera!
Banana Coconut Muffins
Servings: Makes 8.
1 1/4 cups all-purpose flour (I used white whole wheat flour)
1 teaspoon baking powder
1/4 teaspoon salt
2 very ripe bananas, mashed (3/4 cup)
1 stick (1/2 cup) unsalted butter, melted
2/3 cup sugar
1 large egg
1/2 teaspoon vanilla
3/4 cup sweetened flaked coconut
Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners.Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.
Divide batter 8 lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly. (I took mine out after 20 minutes and they were plenty done!)