My daughter and I drove across town yesterday morning to meet up with the rest of the family at a wrestling tournament. In an effort to make the most of every precious minute of Saturday morning slumber, I made a batch of muffins to eat on the way so we wouldn't have to take time to eat breakfast before leaving.
I adapted this recipe for Banana Coconut Pecan Muffins from a banana, macadamia nut, and coconut coffee cake recipe in my Coffee Cakes cookbook by Lou Seibert Pappas. I must say that these muffins turned out really delicious.
Banana Pecan Coconut Muffins
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup brown sugar
2 bananas
2 eggs
1/3 cup olive oil
2 Tablespoons Captain Morgan's Spiced Rum
1/2 cup sour cream
1 1/2 teaspoons vanilla
3/4 cup coconut
3/4 cup pecan pieces
Preheat oven to 350. Line 20 muffin cups with paper liners.
Combine flour, baking powder, baking soda, salt and brown sugar.
In mixer, combine bananas, eggs, oil, rum, sour cream and vanilla.
Add to dry ingredients.
Stir in 1/2 cup coconut and 1/2 cup pecans.
Fill 20 muffin cups with batter.
Top with remaining coconut and pecans.
Bake 23 minutes at 350.
Move to wire rack to cool completely.
Packed with bananas, nuts and coconut - these muffins were a great way to start our Saturday morning. They were also a big hit with the wrestling fans at the tournament.
By the way, my son's wrestling team did an amazing job at the tournament. Now they move on to compete in the State tournament. Great job Redskins!
Bon Appetit!
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