When I wrote this recipe, I had just gotten home from Hawaii. Big, huge sigh.
We currently sit in several FEET of snow, and though sunny and beautiful, it’s sure-as-heck not Kauai. I knew there would be a day that these muffins would be just what the doctor ordered.
In an effort to share some of the tropical love with you and myself, I give you these luscious little island beauties. Packed with bananas, coconut, and a crunchy granola surprise, these moist and tender muffins are exactly the little escape an ordinary day and maybe especially a snowy day needs.
Preheat the oven to 350 degrees.
Grease 12 muffin cups with butter or coconut oil or line with paper liners.
In a mixing bowl, mix 4 T. (1/2 stick) softened butter
and 1 c. sugar.
Mix in 1 egg,
1/2 tsp. vanilla,
1/2 tsp. coconut extract,
and 1/4 c. plus 2 T. milk.
Gently stir in 1/2 c. mashed banana (1-2 ripe bananas depending on size).
In a separate bowl, mix the following dry ingredients:
1 1/2 c. flour,
1 tsp. baking powder,
1/2 tsp. baking soda,
1/4 tsp. salt.
Mix well and then stir into the wet ingredients JUST until thoroughly combined. Do not over mix.
Use a spatula to fold in 1/2 c. diced bananas for texture,
as well as 1/2 c. coconut flakes,
and 1/2 c. Granola
(of course you can use my homemade recipe if you want the best). :o)
Fill the muffin cups with equal amounts of batter — they will be quite full.
Sprinkle with extra granola and coconut flakes.
Bake for 24-28 minutes or until a toothpick comes out clean.
Remove from the oven and let them cool for 10 minutes or so before removing to a wire rack to completely cool.
Adapted from the lovely blog called Spoonful of Flavor.
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