Banana Coconut Muffins
My oldest daughter just started full time school last week. Like 5 days a week, 8-3 school. Like I feel like a barely get to even see her ever again full time school.
Instead of sitting around all day thinking about how quiet it is and blubbering about how I wonder what she is doing right now- I am trying to make the most of the time that I do get to see her. This means having plans for dinner and for breakfast so I am not scrambling around trying to come up with something last second.
For breakfast, one of the easiest solutions for me is always muffins. The kids love to help me make them, and because there are so many options for different flavors, the possibilities are endless! Plus they are a synch to serve up with a yogurt, or throw in a baggy for the car if need be.
This week, the muffin flavor of the week is….Banana Coconut!
(isn’t my cute helper getting big!?)
Lets just say that I had a bunch of overly ripe bananas lying about. And when I felt that that wasn’t quite going to be enough, I threw in some flavorful coconut (also high in fiber!).
The result is a super moist muffin with great texture and a tropical banana-coconut flavor! These also freeze really well, so that you can unthaw them in a flash for breakfast.
Banana Coconut Muffins, makes 2 dozen
1 cup butter, soft
3 cups sugar
1 Tbs vanilla
2 cups bananas, smashed
3 cups flour
3 ½ tsp baking powder
1 tsp salt
3 cups flaked coconut, unsweetened
Preheat the oven to 350 degrees, and spray 2 muffin tins with baking spray.
In a mixing bowl, cream together the butter and sugar.
Add the eggs and the vanilla and beat until well combined and fluffy.
Add the smashed bananas and beat to combine.
Meanwhile, combine the dry ingredients (including the coconut) in a separate bowl.
Add the dry ingredients to the mixing bowl, and mix until combined.
Scoop the batter into the prepared muffin pans.
Bake for 20 minutes at 350 degrees.
Let the muffins cool slightly before removing them from the pan.