Photo: Andrew McCaul; Stylist: Alistair Turnbull/Pat Bates & Associates
Makes 12 servings (serving size: 1 muffin)

Prep: 15 minutes; Cook: 25 minutes; Total time: 40 minutes.

Put overripe bananas to good use in these sweet muffins that taste like breakfast and a piña colada mixed into one.

How to Make It

Step 1

Preheat oven to 375°. Place paper liners in a 12-cup muffin pan.

Step 2

Whisk dry ingredients (through salt) in a large bowl. Whisk bananas, egg, egg white, oil, vanilla, and coconut milk in another large bowl until well combined.

Step 3

Stir together wet and dry ingredients until just combined. Gently fold in 1/4 cup of the coconut.

Step 4

Transfer the batter to the prepared pan. Top with the remaining coconut.

Step 5

Bake until golden brown and a skewer inserted in center of a muffin comes out clean (about 25 minutes). Transfer to a wire rack and cool slightly.

Step 6

Note: If you want to make a loaf, spread batter into a 9- x 5-inch loaf pan lightly coated with baking spray and flour. Bake until golden brown and a skewer inserted in the center comes out clean (50 to 55 minutes). Cool in the pan for 10 minutes, then place on a wire rack and let cool.

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