Banana Coconut Muffins

Banana Coconut Muffins with Cornmeal & Oatmeal

I have always been a muffin lover. One of my first comments upon arriving in Vermont was that there was a serious lack of good muffins. A lot of coffeeshops didn't carry them, which I am happy to say has changed over the last couple of years. Muffins are magical because my daughter loves them and will sometimes sit in her highchair happily demolishing one for half an hour. That is 30 magical minutes that I have to get stuff done quickly without anyone "helping". I write many blog posts in that 30 minutes. 

These muffins are a great use for bananas that are nearing the end of their life- although you can still make them with ripe bananas. They are egg free and can easily be made vegan by substituting in non-dairy for the milk. The cornmeal gives the muffins a great texture and make them a little denser- which in our house means less crumbs. 

Banana Coconut Muffins
(Makes 1 dozen)

2 bananas- medium
1/2 cup brown sugar
1/2 cup coconut
1 cup cornmeal
1/2 cup oats
1/2 cup milk
2 tsp baking powder
1 tsp baking soda 
1/2 tsp cinnamon
1/2 tsp ginger

 1. Preheat oven to 375. Put bananas in mixer and mix until they are all squashed up. Add in brown sugar and beat until blended. Add in coconut, cornmeal, and oatmeal and mix until all ingredients are moistened. Add spices, baking powder, and baking soda and mix until incorporated. The batter will be really thick. Add the milk in and mix. I use a 1/4 cup measure to add in all my ingredients so that I can then use that measuring cup to dose the batter into the pan. The batter will make 12 muffins and is easily doubled if you have more bananas.
Bake at 375 for 14 minutes.

My daughter loves to sit on the counter to "help" me cook. This is why I try not to use eggs in recipes- she has a love of licking the beaters. 

Cooling muffins

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