Months have gone by. To list all that has happened in that time doesn’t make sense here. So instead, we will discuss food. And for me, food is often associated with memories. Is there anything more comforting than the smell of muffins wafting from the oven on a weekend morning? I had a bunch of nearly over-ripe bananas that desperately needed to be used up. Whipping up some fresh muffins meant a grab and go breakfast for the week ahead, and a relaxing start to a bright and sun filled Saturday morning.
The twist to these muffins was a little sweetened coconut. I used a recipe found on Simply Recipes and just slightly modified. In less time than it took the oven to pre-heat to 350F the batter was ready. So if you find yourself with 3-4 ripe bananas I recommend trying these.
3 or 4 ripe bananas, smashed
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 Tbsp espresso or strong coffee (optional)
1 teaspoon baking soda
Pinch of salt
1 1/2 cup of flour
1 cup chopped walnuts (toasted or raw)
1/4 cup sweetened coconut
- Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.
- Mix in the sugar, egg, coffee and vanilla.
- Sprinkle the baking soda and salt over the mixture and mix in.
- Add the flour, mix until it is just incorporated. Fold in the chopped walnuts and sweetened coconut.
- Pour mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it’s done. Cool on a rack.
makes 6 jumbo muffins (seen in the picture above) or 12 regular muffins
adapted from Simply Recipes