Ba-2(na) 2(co)-2(nut) muffins

Banana Coconut Nut Muffins

Recipe adapted from Food Network/Tyler Florence's Banana Bread with Pecans

INGREDIENTS

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 4 overripe bananas
• 1 cup sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup pecans, finely chopped
• 1/2 cup coconut flakes
  

PREPARATION

Preheat oven to 350 degrees F and line muffin tin with paper cups.

In a large bowl, combine the flour, baking soda, and salt; set aside.

Mash 2 of the bananas with a fork. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts, shredded coconut, and the mashed bananas with a rubber spatula. Pour the batter into the prepared cups, about 2/3 full. Give the pan a good rap on the counter to get any air bubbles out.

Bake until golden brown and a toothpick inserted into the center of the muffin comes out clean. Rotate the pan periodically to ensure even browning.

Cool the muffins in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely.