What started as banana bread evolved into banana muffins. I wanted to switch it up so I made some edits to this classic. Lil brown sugar here... some shredded coconut there... bam! These muffins are tasty, light, and moist. This is a simple balance of banana and coconut. Plus, it's easy to make.
Preheat to 350 degrees and line cupcake tins (makes 24).
1 stick margarine, softened
3/4 cups sugar
1/4 cup brown sugar
2 eggs, beaten
3 large bananas, mashed
2 cups flour
1 teaspoon baking soda
1 teaspoon coconut extract
1/3 cup sweetened shredded coconut
Pinch of salt
1/3 cup brown sugar
2 tablespoons flour
1 teaspoon cinnamon
1 tablespoon softened butter
Cream together margarine and sugars in bowl. Add the eggs and bananas. Sift flour and soda together into batter, blending thoroughly. Stir in remaining ingredients. Make sure the bananas aren't super yellow. Pour into lined cupcake tin.
For the topping... mix the ingredients in a bowl. Do not melt the butter! You want it to be crumbly. It's easiest if you roll together with your hands until it become crumbly. Sprinkle generous amount on top of each muffin.
Bake for about 15 minutes. Perfect for on the go breakfast or a little snack at work. I brought these in to the office and they demolished.
I'm not quite sure why Bruce felt the need to glare at the unattainable muffin... But he did.