Banana Cream Coconut Muffins
Once upon a time there lived a little princess who would not eat slightly over ripe bananas so her mother had to come up with a recipe in order to not have them go to waste. The little princess loved to bake and use the ice cream scoop. Her mother’s recipe was the answer to the question of what to do on a rainy Sunday afternoon. The little princess, the little prince and their father happily ate the banana cream coconut muffins while their mother enjoyed a few silent moments on her own.
1 3/4 C flour
1/3 C sugar
2 t baking powder
1 small pkg Banana Cream Instant Pudding mix
1 C shredded, sweetened coconut, divided
1 C milk
1 egg, beaten
1/4 C cooking oil
1 t coconut extract
1 overripe banana, mashed
3 T sugar
Preheat oven to 400 degrees.
In a bowl, add flour, sugar baking powder, pudding mix and 1/2 C. coconut. In a large mixing bowl, add milk, egg, oil, and extract. Mix. Stir in mashed banana. Using rubber spatula, add flour mixture and fold in.
Using an icecream scoop, drop dough into prepared muffin tin. The dough should come a little more than half way up the muffin cup. Sprinkle with coconut and sugar.
Place muffin tins in hot oven and cover loosely with a large piece of foil. Bake for 15 minutes. Remove the foil and bake for 5 more minutes or until coconut on top is lightly golden brown.
Remove muffins from the oven and let cool slightly before turning them out onto cooling rack.
Makes 12 standard muffins or 8 large.