Awesome Banana Muffins

Ahhh, bananas. It seems like we never eat them all up before the last few start turning black and getting mushy. I'm not sure why that is because we all like them. Somehow, a few are always forgotten and I have to come up with something to do with them. Because I hate throwing food out. I hate it.

So one of the obvious things to do with ripe bananas is to make muffins. But I was getting a bit weary of my usual recipe, so I decided to branch out a bit with a new one. And I'm so glad I did.

This muffin recipe has oats and coconut and is unbelievably moist.

Here's what you need:

3 cups flour (I used half white, half wheat)
2 cups sugar (I used turbinado)
2 teas baking powder
1 teas baking soda
1 teas salt
2 eggs, beaten
3/4 cup milk
2 teas vanilla extract
1/2 cup melted butter
1/2 cup oil
3 ripe bananas, mashed
1 cup oats (quick or old-fashioned, doesn't matter)
1 cups chopped nuts
1 cup shredded coconut

Heat the oven to 350 degrees. Line 24 muffin cups with paper liners. In a large bowl, mix the dry ingredients. The brown stuff in this picture is the turbinado sugar. It's brown but the crystals are bigger than brown sugar.


In a separate bowl, combine the eggs, milk, vanilla, butter and oil.


Mix into the dry ingredients, combining just until moistened.


Fold in the mashed bananas, oats, nuts and coconut. The batter will be thick.


Spoon the batter into the muffin cups. They'll be almost full.


Bake for 20 minutes or until a knife inserted into the center of one comes out clean. Let cool for 5 minutes, then remove to a wire rack to finish cooling.


These muffins are the best banana muffins I've ever had. No kidding. Charles just would not stop eating them. Every time I turned around, there he was peeling the paper off another one! The kids enjoyed them, too. I think they're the new favorite around here.

Check out some more tasty recipes at Blessed with Grace's Tempt My Tummy Tuesday!