Banana Coconut Muffins

By srumbel

Soft banana muffins with toffee and coconut are the perfect side to that morning coffee.
Read more at http://insidebrucrewlife.com/2012/01/toffee-banana-coconut-muffins/#YYwUk69gGjXMBBjC.99

Ingredients

• 3/4 cup butter, softened
• 1 (8 oz.) package cream cheese, softened
• 2 cups sugar
• 2 eggs
• 4 ripe bananas, smashed
• 1 teaspoon vanilla
• 3 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups shredded coconut, divided
• 1 cup toffee bits
• 1/2 cup mini chocolate chips
• Read more at http://insidebrucrewlife.com/2012/01/toffee-banana-coconut-muffins/#YYwUk69gGjXMBBjC.99

Details

Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

Preheat oven to 350*. Place cupcake liners in muffin tin, or spray with a good non stick spray.
In a large mixing bowl, cream the butter, cream cheese, and sugar. Add the eggs and beat well. Stir in the bananas and vanilla.
Combine the flour, baking powder, baking soda, and salt and slowly incorporate into the banana mixture. Stir in 1 cup coconut, toffee bits and chocolate chips by hand.
Fill cupcake liners or tins 3/4 full. Sprinkle with extra shredded coconut, if desired. Bake 25-30 minutes. Cool on a wire rack for a few minutes before removing from the cupcake tin. Cool completely before storing in a sealed container on the counter for 4-5 days.

Notes
The coconut can be left out if you don't like it.

Read more at http://insidebrucrewlife.com/2012/01/toffee-banana-coconut-muffins/#YYwUk69gGjXMBBjC.99