Banana Coconut Muffins by Barbara

Banana Coconut Muffins

Makes 12 muffins

1/2 cup (1 stick) butter, melted
2 eggs, room temperature
1 t. vanilla
3 cups flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. coriander
1 cup smashed banana
1/2 cup shredded coconut
1/2 cup plus 1 T. sugar
1 1/4 cups buttermilk

Preheat the oven to 375 degrees.  Grease a 12 cup muffin pan.

Melt 1 stick of butter in the microwave and let it cool.

In a large bowl, whisk two eggs and 1 t.  vanilla together.  Add the cooled butter and whisk well until smooth and very yellow.

In a separate bowl, add 3 cups of flour, 2 t. baking powder, 1/2 t. baking soda and 1/2 t. salt plus 1/2 t. coriander.

Whisk the dry ingredients together.

Add them to the wet ingredients, and then gently, mix until it looks about half combined.

Then add your bananas and shredded coconut and  1/2 cup plus 1 T. sugar

and 1 1/4 cup buttermilk.

And mix gently, just until combined and there aren't any pockets of dry ingredients in the mix.

Divide evenly into 12 portions, using a 1/3 cup measure.

Sprinkle extra sugar on top, and then a little of the coriander.

Bake for 25 minutes or until a toothpick comes out clean.

Cool for a few minutes in the pan.

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