Banana Coconut Muffins

Makes 12 muffins

We bought too many bananas! Rather than let the overripe ones go to waste, I transformed them into breakfast. We'll be freezing half of these individually to eat another week. House smells so gooood!

INGREDIENTS

• 4 overripe bananas, mashed

• 5 Tbsp unsalted butter, melted & cooled

• 3/4 c granulated sugar

• 1 large egg, beaten

• 1 tsp vanilla or maple extract

• 1 1/2 c all-purpose flour

• 1 tsp baking soda

• 1 tsp baking powder

• 1/4 tsp cinnamon

• 1 pinch of salt

• 1 1/4 c shredded coconut, toasted

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DIRECTIONS

1. Preheat the oven to 350 F & grease & flour a muffin tin (or line with paper liners).

2. In a large bowl, use a rubber spatula to mix together the mashed bananas, butter, vanilla/maple extract, egg, & sugar.

3. In another bowl, add the flour, baking soda, baking powder, cinnamon, & salt & stir together with a fork.

4. Fold the dry ingredients into the wet until mostly combined.

5. Add the coconut & fold into the mixture until evenly mixed in & there are no more dry pockets of flour.

6. Pour even amounts of the batter into the cups of the prepared muffin until each is not quite full.

7. Bake about 20-25 minutes until a test stick comes out clean. Let cool in the muffin tins about 3 minutes & then remove to a rack to cool completely.