Banana Coconut Muffins

Part 2 of the birthday brunch muffins were these beautiful banana coconut muffins.  I don't like bananas and hated mashing them up, but everyone at the party said these were delicious.  And, my apartment did smell like delicious banana bread (a smell I do like) all day!  It was totally worth it.

Again, the original recipe was glutenous, but these cooked perfectly with gluten-free flour, and I can't imagine the taste or texture being any better with regular flour.

Ingredients:

• 1 1/4 cups gluten-free flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 very ripe bananas, mashed 
• 1 stick (1/2 cup) unsalted butter, melted and cooled
• 2/3 cup sugar
• 1 large egg
• 1/2 teaspoon vanilla
• 3/4 cup sweetened flaked coconut

Directions:

Put oven rack in middle position and preheat oven to 375 degrees.

Whisk together flour, baking powder, and salt in a bowl.  

Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well.  Fold in flour mixture until flour is just moistened.

Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut.

Bake until muffins are puffed and golden, about 25 minutes.

Transfer to a rack and cool slightly.

Adapted from Epicurious