Stormy weather has made me wishing for warm banana coconut muffins! 

I love this recipe because it is super easy and you dont even have to use a mixer

• 1 1/4 cups all-purpose 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

• Special equipment: a muffin tin with 8 (1/2-cup) muffin cups; paper liners

Begin by preheating oven to 375 degrees Fahrenheit.   

Then mix together dry ingredients in a small bowl: flour, baking powder and salt

Next  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.

 Fold in flour mixture until all the flour is just moistened 

Spoon mixture into muffin liners and then sprinkle coconut on top. Place in preheated oven and bake for 25 mins or until golden brown. To ensure doneness, insert a toothpick in the center of one of the muffins. If it is done the toothpick will come out clean. 

I love to enjoy these muffins with a little butter for a snack or a quick breakfast. 

• Ingredients:
• 1 1/4 cups all-purpose 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

Preparation

: 

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 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.