Snow Day — two of my kids’ most favorite words! Since we didn’t have to rush off to school this morning, it gave me the opportunity to bake for breakfast. All this cold weather is making me dream of some place warm and tropical. So, when I noticed we had three overripe bananas in the fruit bowl, I immediately thought these tropical little muffins would be the perfect choice to warm up our morning
I love how the addition of coconut in the batter and the lime glaze on top makes an ordinary banana muffin feel special. These muffins would be a great choice for any brunch party you might be planning. They can also be made into a loaf of bread, if you’d prefer.
Coconut Banana Muffins with Lime Glaze (adapted from Cooking Light magazine)
2 cups of white whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened
1 1/2 cup mashed ripe bananas (about 3 bananas)
1/4 cup low fat sour cream
3 tablespoons apple juice
1/2 teaspoon vanilla extract
1/2 cup sweetened coconut flakes
1 1/2 tablespoons of freshly squeezed lime juice
1/2 cup powdered sugar
1 tablespoon sweetened coconut flakes.
Preheat over to 350 degrees. Line 18 muffin cups with paper liners.
Combine flour, baking soda and salt in a small bowl. Set aside.
Cream together the sugar and butter with a mixer. Add eggs, beating after the addition of each egg. Mix in banana, sour cream, apple juice and vanilla extract. Stir in sweetened coconut flakes. Slowly add in flour mixture, beating on low until combined.
Using an ice cream scoop for consistency, add one scoop of batter to each muffin tin. Bake for 20-22 minutes, until a wooden pick inserted in the center comes out clean. Let cool for 10 minutes. Remove muffins from tin.
Whisk together lime juice and powdered sugar for glaze. Stir in coconut flakes. Pour glaze over muffins while still warm.