Happy summer! It is officially here! The weather in Seattle feels a little tropical in the summertime, so I decided to make my tropical banana coconut bread recipe into muffins to celebrate the season. 🙂
Dividing the batter into individual muffin portions allowed me to use whole-wheat pastry flour instead of all-purpose flour. (I tried using whole-wheat pastry flour in the original loaf recipe, however it didn’t turn out very well.) I like to use whole grains when I can, so I was happy that these turned out wonderfully moist and delicious. 🙂
2 cups whole-wheat pastry flour
3/4 teaspoon baking soda
Pinch of salt
1 cup granulated sugar (a little less if the bananas are very very ripe)
1/4 cup canola oil
2 large eggs
1 3/4 cups mashed ripe banana (about 4 bananas)
1 tablespoon vanilla extract
1/2 cup flaked sweetened coconut
Preheat your oven to 350. Whisk the flour, baking soda and salt in a medium bowl. In a large bowl, whisk the sugar and oil until they are well blended. Add the eggs, 1 at a time, beating well after each. Add the mashed banana and vanilla, and whisk until they are incorporated. Add the flour mixture, and mix until everything is moist. Stir in 1/2 cup of coconut. Spoon the batter into 14 muffin tin cups, (about 3/4 full), either lined with paper or sprayed with cooking spray. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
I found cute little tropical Hawaiian cupcake flags on a website called Party Planning Center. They are so adorable, and also free! I love to add a little pizzazz to my cupcakes and muffins with printables. Then I don’t need to use frosting or food coloring to make them look festive, and I think they are so pretty!