I've been on a banana kick lately. Last week I made banana oatmeal breakfast cookies. Over the weekend it was banana bars with cream cheese frosting. Then I decided to create a brand new recipe.
Something sweet. With nuts. And coconut. Something banana-y. Is that a word? Didn't think so, I just made it up.
So as I sat and doodled and thought up ideas, I realized I wanted to make something somewhat healthy. So I decided to use whole wheat pastry flour. Much healthier than white flour.
I finally came up with these muffins. Whole wheat banana muffins with coconut and pecans. Sounds complicated, but they are actually super easy. And your mixer does all the work for you. Even squishes your bananas!
These are sweet and super tender with a little crunch from the pecans. Total perfection, if you ask me.
Whole Wheat Banana Muffins with Coconut and Pecans
3 bananas, very ripe and soft are the best
1 cup granulated sugar
1 cup dark brown sugar
1 stick unsalted butter, room temperature
2 cups whole wheat pastry flour
3 tsp baking powder
1 tsp salt
1 tsp vanilla
1 cup unsweetened coconut flakes
1 cup chopped pecans
Preheat your oven to 350 degrees. Spray two 12-cup muffin tins with baking spray or use baking cups in your pans.
Combine the butter and both sugars in your stand mixer first on low, then increase to medium, until mixed well. Add your bananas in chunks and mix on medium until the bananas are fully incorporated.
Add the flour, baking powder and salt and mix well. Next add the eggs and vanilla, then finally the coconut and pecans. Mix everything until smooth.
Fill each well of your tins about 2/3 full. Bake for approximately 25 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
Makes 2 dozen muffins.