Banana Coconut Muffins

One of my first blog posts was a recipe for Morning Glory Muffins. In a comment on that post, our family friend, Joanne, shared a recipe she has used for years for Banana Bread Muffins. Her recipe was from The New York Times Natural Foods Cookbook by Jean Hewitt.

Shortly after her comment, I made the muffins and I was sold. The Betty Crocker recipe for banana bread that I had always used was quickly shoved to the back of the pantry. If you want light, sweet, delicate banana bread muffins, this is your recipe. Betty Crocker can suck it. The recipe is over there in the comments. Go bake ’em. Or you could buy Ms. Hewitt’s cookbook. Either way, you should bake these muffins. Seriously. 

In spite of the fabulous-ness of Joanne’s recipe, sometimes I like to experiment. With a trip out of town looming on the horizon and a husband who doesn’t eat bananas, there were some pieces of fruit on the kitchen counter that needed to fulfill their destiny. There was also a partial bag of unsweetened coconut in the pantry. Not to mention a Costco size bottle of vanilla in the spice cupboard. 

Using Joanne/Jean’s recipe as a jumping off point, I made a couple changes and a few additions.

First, I used half whole wheat and half all-purpose flour. This was a tip from Joanne to make a lighter muffin that still had the whole wheat taste.

Second, I added a teaspoon of vanilla. Mostly because that is how baked goods and I roll. With vanilla.

Third, I upped the amount of banana because three is what I had. Two were mashed for the batter and the third was sliced for the tops of the muffins.

Finally, I sprinkled some coconut on the top of each muffin just before baking. 

I’m not sure I’ve perfected this recipe yet. I think maybe the coconut belongs in the muffin rather than on top. Some toasted macadamia nuts would be divine sprinkled on top. And that slice of banana? Well, it is a tasty addition, but…bananas darken. So, ideally serve these at a brunch where they will be consumed in one sitting (hint: invite others to the brunch, too). In spite of these concerns, these are delicious muffins. I like them best when they are still a bit warm from the oven. I think they are rich enough and don’t need butter. But who am I to deny anyone a pat of butter??

Preheat your oven to 350 degrees. Place paper liners in a muffin tin. Spray the liners with a nonstick cooking spray. This will prevent the muffin from sticking to the liner when you pull it away.

Cream butter and sugar together in a large bowl.

Then, beat in egg and vanilla.

In a separate bowl, sift together the flours, baking soda, and sea salt.

In yet another (!) bowl, mix the two mashed bananas and the yogurt together.

Alternately add the dry ingredients and the banana mixture to the butter/sugar mixture until all three mixtures are just combined into one.

Divide the batter between 12 muffin cups. Top each muffin with a slice of banana and sprinkle on some coconut flakes.

Bake for 18-20 minutes. Remove from the oven when a wooden pick inserted into the muffin comes out clean. Let cool in the tin for 5 minutes, then cool completely on a wire rack.