Last night, like any other American who celebrated Thanksgiving, I came home loaded with leftovers. After stuffing my fridge full of plastic containers, I realized I had no need, or desire, to cook for another week.
Baking is another matter. No matter how good roast birds, pumpkin sides, and (in my case) fried rice with goose liver are, I can’t stomach such leftovers for breakfast. Especially after 7 glasses of wine the night before. Which is when a stick of butter and a muffin recipe come in handy.
These muffins are extra moist from the mashed-up bananas, good for any occasion but especially stomach-soothing when you’re nursing a hangover. Bananas and coconut are as far as you can get from squashes and pecans while still being easily attainable. After this past week of gorging, I welcome the flavor profile shift. Of course, to prolong the Thanksgiving spirit, you can always throw in leftover nuts or some dried cranberries.
Banana Coconut Muffins
Adapted from Gourmet, May 2004
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 ripe bananas, mashed
1 stick (1/2 cup) unsalted butter, melted
3/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup sweetened coconut flakes
Preheat oven to 375 degrees Fahrenheit (190 degree Celsius.) Line muffin tray with liners.
In a medium-sized bowl, mix together flour, baking powder, and salt. In a separate large bowl, stir together bananas, melted butter, sugar, egg, vanilla, and 1/4 cup coconut flakes. Fold in flour mixture until well-combined. Spoon batter into muffin liners until close to the top. Sprinkle the top with remaining 1/4 cup coconut flakes.
Bake for 20 minutes, or until the muffins are golden brown. Transfer muffins to a cooling rack.