Muffins again today, and more family seasonal favourites to come.

Banana Coconut Muffins

*Note and additional baking methods*, as follows;

With a few simple tweaks, the following muffin recipe can perform triple duty, also as a deluxe quick 

bread and even pancake batter. Regarding the batter; in a large bowl, whisk together flour, baking 

powder, baking soda, cinnamon, salt and coconut. In another bowl, whisk together 1/4 cup light brown 

sugar, 1/2 cup melted margarine (if preferred over butter), 3 mashed ripe bananas, 3/4 cup buttermilk 

and 1 tsp. of vanilla extract. Using a rubber spatula, fold the banana mixture into the dry ingredients 

until no traces of flour remain. For quick bread/loaf; follow the same ingredient list as the muffins, but 

increase the flour to 1 3/4 cups. Bake in a 9 by 5 inch loaf pan, then place in your preheated oven at 

350 degrees F. for 45 to 60 minutes, or until a toothpick/skewer inserted in the centre comes out clean.

Muffin Ingredients:

1 1/2 cups all-purpose flour

2 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. each of baking soda and salt

1 cup flaky sweetened coconut

1 1/3 cups mashed ripe bananas (4 medium sized bananas)

1/4 cup buttermilk

1 tsp. vanilla extract

1/2 cup softened margarine (again, if preferred over butter)

3/4 cup packed light brown sugar

1 large egg

Directions:

Preheat oven to 350 degrees F. Lightly oil 12 muffin cups, or coat them with cooking/canola spray in a 

muffin pan. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. 

Stir in coconut and set aside. In another bowl, whisk together bananas, buttermilk and vanilla, set that 

bowl aside as well. In a large bowl, use an electric mixer on high for about 1 minute to beat butter 

(margarine) until smooth. Add brown sugar and beat for about 2 minutes longer until fluffy, then beat 

in the egg. With mixer then on low power, alternately beat in dry ingredients in 3 additions, and banana 

mixture in 2 additions, and beating until just combined each time. Fill each muffin cup about 2/3 full, 

then bake for 25 to 30 minutes, or until the muffin tops spring back when lightly pressed in the centre, 

and a skewer inserted comes out clean. Transfer muffins to a wire rack and let cool, makes 12 servings, 

enjoy of course as a light dessert or snack with your favourite beverage.