Ok seriously? These are SO good. So, so, good. Best part about it was we had all the ingredients on hand to make them. They were pretty quick to throw together and didn’t take long to bake. I love all three star ingredients separately and especially loved them all together. I accidentally forgot to toast the pecans until I was about to sprinkle the reserved nuts for topping. I hurried and toasted those and they were just fine. I think you would be fine either way – I do prefer the nuts toasted, I just forgot!
Source: Authentic Suburban Gourmet
1 1/4 c. Flour
1 tsp. baking powder
1/2 tsp. salt
2 very ripe bananas, mashed
1/2 c. butter, melted
2/3 c. sugar
1 large egg
1 tsp. vanilla
1/2 tsp. Dried orange peel
3/4 c. sweetened flaked coconut
1/2 c. pecans, chopped and toasted + 2 tbsp. for tops of muffins
Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners. Whisk together flour, baking powder, orange peel, pecans, ½ cup coconut and salt in a bowl. Whisk together bananas, butter, sugar, egg, and vanilla 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 plus the 2 tablespoons of pecans evenly on top of each muffin. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly.
[My 2 Cents]
Rathe than making 12 regular sized muffins, which is what the batter makes, I made 36 mini muffins and baked them for 15 minutes. They were perfect!