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strawberry banana muffins with toasted coconut

i saw this recipe on the joy of baking and wanted to make it but add toasted coconut and use fresh strawberries. Strawberry-Banana Muffins Recipe

1/2 cup (1 stick) (113 grams) unsalted butter, melted
3/4 cup (160 grams) light brown sugar
1 teaspoon (4 grams) pure vanilla extract
2 large ripe bananas, mashed (about 1 cup)
1 cup (240 ml) fresh or frozen blueberries or strawberries (cut into pieces) (i used fresh strawberries)
2 1/4 cups (315 grams) all-purpose flour
1 teaspoon (4 grams) ground cinnamon
1/2 teaspoon (2.5 grams) salt
** i added about 2/3 cup toasted coconut.

Preheat oven to 350 degrees F (177 degrees C). Position rack in center of oven. Line the muffin pan with paper liners or grease with butter or a vegetable spray. Set aside.

In a small saucepan melt the butter. Set aside.

In another large bowl combine the flour, baking powder, baking soda, cinnamon, and salt. Gently fold in the berries, making sure they are coated with flour. This helps to prevent the berries from sinking during baking. Do not overmix or the blueberries will end up coloring the batter blue. Add toasted coconut. Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Do not overmix the batter or tough muffins will result.

Makes 12 regular sized muffins.

Adapted from Oregon's Cuisine of the Rain by Karen Brooks.
Posted by carolinesbakeshop at 5:04 PM Labels: banana, coconut, muffins, strawberry


