Itsy Bitsy Foodies

In my most recent batch of these muffins, I added shredded coconut to half of them.  The ones with coconut were everyone’s favorites.  The coconut adds a nice texture as well as a pleasant sweetness.  They remind me of macadamia nut pancakes with coconut syrup and leave me daydreaming of Hawaii.

Ingredients

1 1/2 cups flour

1 1/2 tsp baking soda

1/4 tsp salt

1/8 tsp ground nutmeg

1 1/4 cup mashed bananas, roughly two ripe bananas

1/2 cup sugar

1/4 cup brown sugar

1/2 cup butter, melted

1/4 cup milk

1 egg

1 cup macadamia nuts

1/4-1/2 cup shredded coconut, optional

Mix the bananas, sugars, butter, milk and egg.  Gradually add the dry ingredients to the mix.  Once a batter has formed, stir in the nuts and the shredded coconut.

Spoon the batter into lined muffin tins until they are roughly 2/3 full.  Bake the muffins at 350 degrees for 20-25 minutes, or until a toothpick inserted in a muffin top comes out clean.