So here we were, after another feverish night but with the Tylenol finally taking effect. Eli was hungry for a snack, tired of his usual dry crunchy things, but not yet up for a real meal. He noticed some browning bananas in the fruit bowl. For the most part, I try to stick to local fruits, but in the winter, when I do even more baking than usual and the variety of fruits available is slightly more limited, I make an exception for bananas. And of all the various banana breads and banana muffins that I make, this might just be the simplest. I’m linking to the original version on Epicurious (pause here a moment to mourn Gourmet, but to be grateful that Conde Nast is keeping the website alive), but of course I always tinker a little bit, so here’s how Eli and I made the muffins today.1 1/4 c all-purpose flour
½ c ground flaxseed meal
1 teaspoon baking powder
pinch of salt
2 very ripe bananas, mashed (3/4 cup)
5 T unsalted butter, melted
½ cup brown sugar
1 large egg
a splash of vanilla
3/4 cup sweetened flaked coconut
Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners.
Whisk together flour, baking powder, salt and flax in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then 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, and a tester comes out clean, about 20-25 minutes; keep an eye on them toward the end, as the flax makes them brown more quickly than usual, and you don’t want the flaked coconut to burn. Transfer muffins to a rack and cool slightly.