Recipe courtesy of Half Baked Harvest, a cookbook by Tieghan Gerard.
Wondering what to do with those over ripped bananas? Here’s a family fav from one of our wonderful clients, Penney Lettie of Concord Hotels. I can’t wait to try these mouth watering muffins!
Makes: 12 muffins
PREP TIME: 15 MINUTES
COOK TIME: About 20 minutes
TOTAL TIME: About 35 minutes
What you’ll need…
- 1/2 cup (1 stick) of butter, melted
- 1/4 cup honey
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 3 or 4 ripe bananas, mashed (1 cup of mashed banana)
- 1/4 cup whole milk
- 2 1/4 cups plus 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 3/4 teaspoons ground cinnamon
- 1 cup mini chocolate chips (optional)
- 1 cup unsweetened flaked coconut
- 3 tablespoons cold salted butter, cubed
Preheat the oven to 350F. Line a 12-cup muffin tin with paper liners. In a large bowl, combine the melted butter, honey and vanilla. Add the eggs, one at a time, and stir until fully incorporated. Add the mashed bananas and milk and stir until mixed well.
Add 2 1/4 cups of the baking powder, baking soda, and 3/4 teaspoon of the cinnamon and stir until just combined.
Fold in the chocolate chips (if using).Divide the batter evenly among the muffin cups, filling each three-quaters of the way.
In a medium bowl, combine the coconut, the remaining 2 tablespoons of flour and the remaining 1 teaspoon of cinnamon. Add the butter and work together with your hands until a crumbly mixture forms. Sprinkle the streusel over the batter, dividing evenly. Bake until a toothpick inserted into the centre of a muffin comes out clean, 20-22 minutes.
