Banana Coconut Muffins
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Tablespoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Mashed ripe banana||1 Cup (16 tbs)|
|Whole milk||2⁄3 Cup (10.67 tbs)|
|Unsalted butter||1⁄2 Cup (8 tbs), melted and cooled|
|Egg||1 , beaten|
|Vanilla extract||1 Teaspoon|
|Flaked coconut||1 Cup (16 tbs), lightly toasted|
Combine first 4 ingredients in a medium bowl; make a well in center of mixture.
Combine banana, milk, butter, egg, and vanilla; stir well.
Add coconut; stir just until blended.
Add banana mixture to dry ingredients, stirring just until dry ingredients are moistened.
Spoon batter into greased muffin pans, filling two-thirds full.
Bake at 400° for 20 minutes or until muffins are golden.
Let cool on a wire rack 5 minutes, and remove from pans.