This is the time of year I bake lots of muffins and freeze most of them. Then, in a month or so, when I'm trimming trees, buying holiday gifts, planning gatherings, and otherwise being beyond busy, I use these gems to keep me going. Whether it's a quick breakfast on the go or a pick-me-up in the middle of the afternoon, I love having muffins around. And I'm always particularly fond of those varieties featuring fruit and nuts, like those highlighted today.
These tender, moist muffins are loaded with bananas and topped with crunchy almonds and coconut. You'll even notice a little cinnamon in the mix! If you, like me, opt to freeze them, you can warm an individual frozen muffin in your microwave and - presto! - you'll have a super fast breakfast or snack. I find about 30 seconds does the trick. And who is going to skip breakfast when this is what's awaiting you:
Of course, these muffins are also at home alongside a fancy brunch or weekend breakfast with the family. And hey, if you wanted to save time to fuss with other dishes, did I mention you can freeze these? Just sayin'.
- 1 ½ c. all purpose flour
- 2 tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. ground cinnamon
- ¼ tsp. salt
- 2 small bananas, mashed (about ¾ cup)
- ½ c. brown sugar
- ½ c. milk
- 1 egg
- 1 T. canola oil
- 2 T. sliced almonds
- 2 T. sweetened shredded coconut flakes
Preheat the oven to 350° F. Line 12 muffin cups with paper liners. Set aside.
In a large bowl, whisk together the flours, baking powder, baking soda, cinnamon, and salt.
In a small bowl, stir together the mashed banana, brown sugar, egg, milk, and oil.
Add the wet ingredients to the dry ingredients; stir until moistened.
Spoon the batter into the prepared muffin cups, filling them about two-thirds full. Sprinkle the almonds and coconut flakes evenly over the top of each muffin cup. Bake for 18-22 minutes, or until a toothpick near the center comes out clean.
Remove the muffins from the oven and allow to cool.
- Yields: 12 servings
- Preparation Time: 30 minutes