Weather: 70 degrees
What I’m listening to: Buddy Holly, Weezer
I’ve gotten into the habit of buying two bunches of bananas at the grocery store – one yellow and the other green. That way the yellow ones are ready to be eaten at the beginning of the week and the green are ready at the end of the week. This has worked very nicely for our family of five. It also means that there are often a couple leftover for baking purposes. I’m always down for that!
These aren’t your standard banana muffins. These banana muffins are sun-bathing on the beach at a tropical destination. This is a fun, summery twist on a classic. The coconut on top toasts as it bakes and adds a delightful crunchy texture to the muffins. Then, I drizzled a tart-sweet lime glaze over the top and really took them to the next level of tropical indulgence.
Banana Coconut Muffins with Lime Glaze
Inspired by [Our Best Bites|http://www.ourbestbites.com/2010/04/coconut-banana-bread-with-lime-glaze/]; muffin batter adapted from [Allrecipes|http://allrecipes.com/recipe/best-ever-banana-bread/Detail.aspx]
Yields: 1 dozen muffins
- 2 eggs
- 1/3c buttermilk
- 1/2c canola oil
- 1c mashed bananas
- 1-1/4c sugar
- 1-3/4c all-purpose flour
- 1t baking soda
- 1/2t salt
- 1/2c shredded coconut
- For the Glaze:
- Juice and zest of 1 lime
- powdered sugar
Preheat oven to 325. Line a 12-cup muffin tin with muffin cups. Lightly spray the surface of the muffin tin with non-stick cooking spray (to prevent the tops of the muffins from sticking).
In a mixing bowl, whisk together the eggs and buttermilk. Add the oil, bananas, and sugar. Mix in the flour, baking soda, and salt.
Pour the batter into muffin cups, filling almost to the top. Sprinkle a generous amount of shredded coconut on top of each.
Bake in preheated oven 25-30 minutes or until cooked through and golden brown on top.
Remove muffins to cooling rack.
Meanwhile, in a small bowl, stir together the lime juice, zest, and enough powdered sugar to make a thin glaze. Drizzle glaze over warm muffins.
