When you have a few bananas that are about to go bad, this is the perfect solution! Bananas are a great source of potassium, vitamin B6 and C. Make these muffins on the weekend and your family will be so happy!
Makes about 15 muffins
1 1⁄2 cups all-purpose flour 1⁄2 cup granulated sugar 1⁄2 cup plus 2 tablespoons light brown sugar
1 teaspoon baking powder 1 teaspoon baking soda 1⁄4 teaspoon sea salt 1⁄2 teaspoon ground cinnamon 7-ounce container of Greek yogurt 1⁄2 cup water 1 xl egg 1 teaspoon pure vanilla extract 1 stick unsalted butter, melted and cooled 2 bananas mashed 1⁄2 cup toasted walnuts, chopped small 1⁄2 cup flaked coconut, unsweetened Preheat the oven to 350 degrees.
Spray muffin pan with cooking spray. Line with paper liners. In a medium bowl, whisk together flour, 1⁄2 cup granulated sugar, 1⁄2 cup brown sugar, baking powder, baking soda, salt, and cinnamon just to combine. In a glass measuring cup mix yogurt with 1⁄2 cup water. Add egg, vanilla, melted butter to yogurt mixture. Pour into dry ingredients just to combine. Fold in mashed banana, walnuts, and coconut. Don’t overmix!
With a 2 1⁄4 inch ice cream scoop, fill paper liners with batter. Sprinkle each muffin with the remaining 2 tablespoons brown sugar. Bake for 25 minutes, or until the tops are brown and the toothpick comes out clean. Allow to cool in the pan for about 5 minutes; remove from pan and serve warm.
Note: Toasting nuts increases the flavor. Place walnuts in a dry pan over medium heat for about 5 minutes tossing several times until evenly browned.
To freeze, wrap cooled muffins individually in saran wrap and place in a freezer bag for up to 3 months.