Banana Coconut Muffins
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Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
  • 3½ cups unbleached all-purpose or cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 8 tablespoons (1 stick) butter
  • 1 cup sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • 2 bananas, diced finely
  • 1½ cups shredded unsweetened coconut
Instructions
  1. Preheat the oven to 400°F and lightly grease 16 muffin cups or use paper liners.
  2. In a medium-sized bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
  3. In a large mixing bowl, cream the butter and sugar together with a handheld or stand mixer until light and fluffy. Scrape down the bowl to make sure all the butter is incorporated, then add the eggs, one at a time, beating well after each addition.
  4. Add the vanilla and sour cream and mix until incorporated.
  5. Add the dry ingredients and mix on low-speed just until the batter is smooth. Add diced bananas and coconut and stir just to incorporate.
  6. Fill the muffin tins and bake for 18 to 24 minutes or until a tooth pick inserted in the center comes out clean.
  7. Remove the muffins from the oven, cool in the pan for 5 minutes and then remove the muffins from the pan to finish cooling on a rack. Muffins left in the pan to cool the entire time will become tough from steaming.
Recipe by Sprung At Last at http://www.sprungatlast.com/2013/03/banana-coconut-muffins/