Banana Coconut Muffins
I think I've fallen in love with banana bread. Another banana muffin recipe, this time with coconut. The cupcakes turned out very soft, with a dense, flavorful crumb. But I didn't feel any coconut taste. Perhaps if you use fresh grated coconut the flavor will be brighter. In general, next time you don’t have to add coconut flakes. Makes great banana muffins.
Adjust servings in the full version
These muffins require very ripe bananas, or better yet, overripe ones. Make a puree out of them.
Beat the egg, oil, sugar and vanillin together until smooth.
Add banana puree and coconut. Mix everything.
Sift flour with baking soda and baking powder. Add cinnamon, nutmeg and salt.
Combine both mixtures. Knead into a thick sticky dough.
Fill the molds 2/3 full with dough. Place in a hot oven for 30-35 minutes.
Check readiness with a toothpick: if it’s dry, it means it’s ready. Oven temperature 170-175°C
Cooled cupcakes can be sprinkled with powdered sugar. I didn't sprinkle it.