I love these muffins! They have shredded coconut added to an egg-less banana muffin recipe. John says they are his favorite muffins, and that they are super moist. I actually recommend adding a 1/4 cup of mini chocolate chips to the batter, it adds a little oumph. Also, I used some bananas I had frozen over the weekend, which is why they might look a little strange in the photos.
Banana Coconut Muffins – 12 muffins
3-4 ripe bananas
1/2 cup unsalted butter, room temperature
3/4 cup sugar
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup packed shredded coconut
Preheat the oven to 325 degrees F. Line a muffin pan with baking cups, and set aside.
In the bowl of a stand mixer, attached with a whisk, add bananas to mash. Add the butter, sugar and vanilla, and whisk until blended.
Add the flour, baking soda, salt and shredded coconut, mix until combined.
Divide batter among 12 muffin cups and bake for 30 minutes.