Banana Bread Muffins with Toasted Coconut

By vealam

Ingredients

• 1/2 cup sweetened coconut, toasted and cooled
• 1 cup pecans, chopped
• 1 3/4 cup flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 3 very ripe bananas, peeled and smashed
• 1/2 cup sugar
• 1 large egg
• 1/4 cup buttermilk
• 1 teaspoon vanilla

Details

Servings 12
Adapted from foodiecrush.com

Preparation

Step 1

Preheat the oven to 350 degrees F. Prepare a 12 cup muffin tin with muffin liners or spray with cooking spray.
Whisk the flour, baking soda, cinnamon, nutmeg and salt together in a medium size bowl. Add the toasted coconut and pecans and whisk to combine.
Place smashed bananas and sugar in a stand mixer bowl fitted with a paddle attachment and beat on low until combined. Add the egg and buttermilk and beat until combined.
Fold in flour mixture with a wooden spoon or spatula. Using a 1 ounce scooper, fill the muffin tins ⅔ of the way full.
Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Serve warm or at room temperature.