Saturday morning. A precious break in time to think about my endless list of what I might accomplish for the day. A little of this, a bit of that, a leisurely (and I mean LEISURELY) cup or two of coffee, maybe a dance or yoga class, relaxation and most of all sleeping in a bit. But as luck would have it, the combination of a timely body clock and the beginnings of a crisp and brilliant San Francisco day, got the best of me. I awoke sans alarm at 7 am.
I may grumble and groan about my lack of ability to soak up free sleep time but I don’t say this with regret at all. Actually, one of my many pleasures in life, is that moment between waking and rising, when I open my eyes to the early morning sunlight filtering through my window, casting its two fine glowing rays onto my comforter.
My first sip of coffee roused my appetite for something delicious, baked, warm and comforting. The ripe bananas sitting on my counter seemed a very likely candidate for a main ingredient. After a quick search through the cupboard, I had the ingredients for the perfect coffee accompaniment……banana coconut muffins. Exactly what I wanted. And exactly what was in my kitchen.
Banana Coconut Muffins
1 1/4 cup of all-purpose flour
1 teaspoon of baking powder
1/4 teaspoon salt
2 ripe bananas mashed
1 stick of unsalted melted butter
1/3 cup of brown sugar
1/3 cup of granulated sugar
1 egg
1/4 cup of plain yogurt
1/2 teaspoon pure vanilla
3/4 cup of coconut flakes
Place rack in middle of oven and preheat to 375˚
Whisk dry ingredients in a bowl. Whisk together bananas, butter sugars, egg, yogurt and vanilla in a large bowl. Add 1/2 cup of the coconut until just combined. Fold in flour mixture until just moistened.
Divide batter into lined muffin cups and sprinkle tops with remaining coconut. Bake until muffins are golden, approximately 20-25 minutes. Transfer muffins to a cooling rack. Eat while still warm.
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This is a combination of flavours that I adore!! They look so appetizing & yummie:)!!! MMMM….