A tropical take on traditional banana bread muffins. Light, sweet, and delicate. When you eat one of these, you can actually hear the waves crashing on the beach.
Preheat your oven to 350 degrees F. Place paper liners in a 12-count muffin tin. Spray the liners with nonstick cooking spray to prevent the muffins from tearing away with the paper.
Cream butter and sugar in a large bowl. Beat in the egg and vanilla. Set aside.
In a separate bowl, sift together the flours, baking soda, and sea salt. Set aside.
In yet another bowl, mix the 2 mashed bananas and yogurt. Alternately add the dry ingredients and banana mixture to the butter/sugar mixture until all three mixtures are just combined into one.
Divide the batter between 12 muffin cups. Top each muffin with a slice of banana and a sprinkle of coconut flakes. Bake for 18-20 minutes. Muffins are done when a wooden pick inserted into the muffin comes out clean. Cool muffins in the tin for 5 minutes after removing from the oven. Then cool completely on a wire rack.
These are delicious on their own, but who am I to deny someone a pat of butter?? Enjoy!
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These were amazing! I did have to switch the yogurt for sour cream and didn’t have enough banana for the tops but these muffins were so moist! My kids inhaled them! The toasted coconut on top definitely set these a part from my other banana recipes!
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Nancy @ Coupon Clipping Cook on 5.24.2011
Thank you for sharing this recipe…..it sounds so good. I especially like that most of the ingredients are regular pantry items too.