Preheat oven to 350°F (180°C).
11⁄2 cups all-purpose flour 375 mL
1⁄2 cup tightly packed light 125 mL
brown sugar
1 Tbsp baking powder 15 mL
3⁄4 tsp baking soda 4 mL
1⁄2 tsp salt 2 mL
1⁄4 tsp cinnamon 1 mL
1⁄4 tsp nutmeg 1 mL
11⁄2 cups mashed ripe banana 375 mL
(about 3 to 4 medium bananas)
2 large eggs, lightly beaten 2
1⁄3 cup canola oil 75 mL
11⁄2 tsp pure vanilla extract 7 mL
3⁄4 cup sweetened shredded 175 mL
or flaked coconut
Topping:
2 Tbsp unsalted butter, 25 mL
melted and cooled
1⁄3 cup sweetened shredded 75 mL
coconut
3 Tbsp light brown sugar 45 mL
Makes 12 regular or 6 large muffins
Grease 12 regular or 6 large muffin cups and set aside. Combine topping ingredients in a small bowl. Stir and set aside.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. In another large bowl, whisk together mashed bananas, eggs, canola oil, and vanilla.
Add banana mixture to flour mixture all at once, stirring just enough to almost moisten dry ingredients. Add coconut, and stir to incorporate. Divide batter among muffin cups and drop crumbles of topping mixture over top of batter.
Bake for 15 to 20 minutes for regular sized muffins, 20 to 25 minutes for large, or until tops spring back when lightly pressed and a wooden skewer inserted into the centre of a muffin comes out clean. Cool pan on a wire rack 10 minutes, then turn muffins out and cool on the rack until desired temperature. These are wonderful warm, but should be cooled completely before wrapping and freezing, or storing. They’ll keep well in an airtight container at room temperature for about 4 days. To freeze, wrap well in plastic wrap then in a freezer bag; use within 2 months.
11⁄2 cups all-purpose flour 375 mL
1⁄2 cup tightly packed light 125 mL
brown sugar
1 Tbsp baking powder 15 mL
3⁄4 tsp baking soda 4 mL
1⁄2 tsp salt 2 mL
1⁄4 tsp cinnamon 1 mL
1⁄4 tsp nutmeg 1 mL
11⁄2 cups mashed ripe banana 375 mL
(about 3 to 4 medium bananas)
2 large eggs, lightly beaten 2
1⁄3 cup canola oil 75 mL
11⁄2 tsp pure vanilla extract 7 mL
3⁄4 cup sweetened shredded 175 mL
or flaked coconut
Topping:
2 Tbsp unsalted butter, 25 mL
melted and cooled
1⁄3 cup sweetened shredded 75 mL
coconut
3 Tbsp light brown sugar 45 mL
Makes 12 regular or 6 large muffins
Grease 12 regular or 6 large muffin cups and set aside. Combine topping ingredients in a small bowl. Stir and set aside.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. In another large bowl, whisk together mashed bananas, eggs, canola oil, and vanilla.
Add banana mixture to flour mixture all at once, stirring just enough to almost moisten dry ingredients. Add coconut, and stir to incorporate. Divide batter among muffin cups and drop crumbles of topping mixture over top of batter.
Bake for 15 to 20 minutes for regular sized muffins, 20 to 25 minutes for large, or until tops spring back when lightly pressed and a wooden skewer inserted into the centre of a muffin comes out clean. Cool pan on a wire rack 10 minutes, then turn muffins out and cool on the rack until desired temperature. These are wonderful warm, but should be cooled completely before wrapping and freezing, or storing. They’ll keep well in an airtight container at room temperature for about 4 days. To freeze, wrap well in plastic wrap then in a freezer bag; use within 2 months.
