I hope I don’t disgust you all with the following picture, but I just couldn’t let this go. My 14 year old son was in charge of sweeping the dining room last week. He had supposedly swept the night before. This was the result when I performed a follow-up sweeping the next morning:
Granted, I have never won any awards for my housekeeping abilities, but I think my 17 month old baby could have done a better job than this! Someone please explain to me what has happened to my teenagers. Some scientist will say they are physically/mentally/emotionally unable to perform a task to the best of their ability. My money is on pure laziness.
I had 8 over-ripe bananas in my fruit bowl this morning. I knew I needed to bake something with them but really didn’t want a boring banana bread. These muffins are anything but boring! I think they will be my new favorite way of disposing of my black bananas.
They are dense, moist and packed with flavor. I added orange zest to the recipe and I’m really glad I did. It definitely rounds out the banana and coconut for a truly tropical treat for your morning.
Banana Coconut Muffins
adaapted from Epicurious.com
1 1/4 C flour
1 tsp baking powder
1/4 tsp salt
2 very ripe bananas, mashed (3/4 C)
1 stick melted butter
2/3 C sugar
1/2 tsp vanilla
1/2 C coconut
1/2 tsp grated orange zest
1. Preheat your oven to 375 degrees. Combine the flour, baking powder and salt in a small bowl. Set aside.
2. In a large bowl, mix the bananas, butter, sugar, egg vanilla, coconut and orange zest. Whisk until smooth. Pour the dry mixture on top and using a rubber spatula, gently fold into the wet ingredients. DO NOT OVER MIX! You want a few small streaks of flour left.
3. Divide batter evenly into 8 muffin tins lined with papers. I use a large ice cream scoop and it turns out perfectly for 8 muffins. Bake for 25 minutes in the middle of your oven. Remove from the pan immediately after removing from the oven and allow to cool on racks before serving.