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.
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Related recipes:
Chocolate & Banana Dessert Wontons
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Banana Coconut Muffins
Adapted from Gourmet, May 2004
Makes 8
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.
is it really just a quarter cup of flour? seems a lil too scant.
Hi Diana!
Just ended Thanksgiving I imagine there’re leftover of turkey everywhere.
Here isn’t the tradition of this holiday but I can try these scrumptious muffins right now!
With some nuts will be great enjoy them if there’re any left yet..I’ll put on my list to try it soon!
Gera .:. sweetsfoods
kayenne – Thanks for catching that. It is supposed to be 1 1/4 cup flour. I need a better way to type fractions.
I had some leftover bananas from our Thanksgiving dessert (banoffee pie, a family favorite) and tried making these muffins. They turned out so well! I used 1 cup all-purpose flour and 1/4 cup 7-grain but I might use even more 7-grain flour next time as they were still very puffy. I also replaced the butter with 5tbl unsweetened applesauce and 1tbl olive oil. I might even use less sugar next time since the applesauce added extra natural sweetness. I was worried substituting butter might make them dry or less puffy but they were neither. Thanks for a great recipe!
Another great one:
http://il.youtube.com/watch?v=B_46lvpkBZk
i just love’em