I woke up with plans to head to the Farmers Market. I got dressed, made a cup of coffee, stumbled to the computer, and realized it was pouring rain. Well then, …..I guess someone didn’t want me to go to the Farmer’s Market. Not a biggie. There is always another time. So I figured I would get some things done around the house today.
As the day went on the rain kept coming. It rained…. and it rained…..and it rained. It’s Florida and we are used to some rain, but I believe at last check the weather said 5+ inches today. Just lovely!
I started to make some of these Banana Coconut Muffins for my little monkeys. I had this lovely pile of bananas that had turned that awful shade of brown no one will touch. So it’s banana muffins, banana bread, or banana cookies. I hate throwing food away.
I was just jamming in the kitchen…… “If you like Pina Coladas, and getting caught in the rain.” My Hubby walked in and looked at me like I had lost it.
Him: “Last week it was Pumpkin….this week Pina Coladas?”
Me: Yep, sounds about right! 🙂
He just shrugged and turned right back around. I mean, HELLO! He ought to know that there is no rhyme or reason in this house by now. ~giggle~
If you have a pile of bananas and need to use them up quickly this is the perfect recipe. It is simple, and they turn out so moist and flavorful. Plus, they can be made gluten free and dairy free if they need to be. Plus the coconut gets so nice and toasty right on the top of the muffin while it bakes ~sigh~ Just PERFECT!
Banana Coconut Muffins
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 very ripe bananas, mashed (3/4 cup)
- 1/2 cup Vegetable or coconut oil
- 2/3 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 3/4 cup sweetened flaked coconut
- Preheat oven to 375°F. Line muffin cups with liners.
- Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, oil, 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 among 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.
- Use a gluten free all purpose flour mix and a gluten free vanilla