- 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
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