Prep time: 15-20min.
Bake time: 425 degrees at 5 min. then 350 at 30 minutes until toothpick comes out clean.
Serves: 12
Ingredients:
Dry
3c. of A.P. Flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2c. brown sugar
1/2c. white sugar
Wet
1/2c. buttermilk
2 ripe smashed bananas
2 eggs
1/2c. sour cream
1 tbsp. vanilla extract
1/2c. coconut oil or you can use canola oil
1c. coconut
1 1/3 c. toasted chopped walnut pieces
2 ripe bananas
1 1/3 c. chocolate chips (semi sweet)
Directions:
Preheat oven to 425 degrees f.
line prepared muffin tin with your favorite liners. I like to use the tulip liners so they have a fuller and elegant look to them. These should make about 12 muffins.
toast the chopped walnuts for 5 minutes in a 350 degree oven. (Gives them a nice crunch in the muffins).
In a large bowl sift the dry ingredients; flour, salt, baking powder and baking soda. Set aside.
In stand mixer, add the eggs and sugars then whisk until a nice well incorporated mixture.
Add vanilla, melted coconut oil and butter milk and whisk until just combined.
I like to mix the rest of the ingredients by hand if possible, so we don't over whisk the mixture.
to the wet mixture add the sour cream, coconut, smashed bananas and combine with a wooden spoon or spatula.
Add the wet into the dry and mix together until everything is evenly combined.
Add the chocolate chips and the toasted walnuts, saving 1/3 of each for muffin toppers.
Bring the mixture together with all of the ingredients mixed evenly.
with a large ice cream scoop add 1 1/2 scoops into each cupcake liner, if you are using the tulip shaped liners. Use only 1 large scoop if using the regular cupcake liners.
Top the muffins with a mixture of chocolate chips and walnuts then pop into a 425-degree oven for 5 min.
then bake at 350 degrees f. for 30 minutes or until the toothpick comes out clean.
the tops should be a toasty brown
These are deliciously moist and a good filler for those mornings that you are in a hurry.
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