Banana-Coconut Muffins

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Published: October 8, 2009

Start to finish: 45 minutes (15 minutes active). Servings: 12.

1½ cups all-purpose flour

2 teaspoons baking powder

1 teaspoon cinnamon

½ teaspoon baking soda

½ teaspoon salt

1 cup flaked sweetened coconut

11/3 cups mashed ripe bananas (about 4 medium)

¼ cup buttermilk

1 teaspoon vanilla extract

½ cup butter, softened

¾ cup packed light brown sugar

1 large egg

→Heat oven to 350 degrees. Lightly oil 12 muffin cups or coat them with cooking spray.

→In a medium bowl, whisk together flour, baking powder, cinnamon, baking soda and salt. Stir in the coconut and set aside.

→In another bowl, whisk together bananas, buttermilk and vanilla. Set aside.

→In a large bowl, use an electric mixer on high to beat the butter until smooth, about 1 minute. Add brown sugar and beat until fluffy, about 2 minutes longer. Beat in egg.

→With mixer on low, alternately beat in dry ingredients in three additions and the banana mixture in two additions, beating until just combined each time.

→Fill each muffin cup about two-thirds full. Bake for 25 to 30 minutes, or until tops of the muffins spring back when lightly pressed at the center and a skewer inserted comes out clean. Transfer muffins to a wire rack to cool.

→Nutrition information per serving: 244 calories (87 calories from fat); 10 g fat (7 g saturated; 0 g trans fats); 35 mg cholesterol; 38 g carbohydrates; 3 g protein; 2 g fiber; 329 mg sodium.

THE ASSOCIATED PRESS