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Banana Coconut Muffins
1 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 very ripe large bananas, mashed
1/2 cup sour cream
1 1/4 teaspoons vanilla extract
1/2 cup sugar
1/2 cup (1 stick) unsalted butter, softened
1/4 cup sweetened coconut flakes + more for topping
HOW TO PREPARE:
Preheat oven to 350°F. Line 12 standard (1/3-cup) muffin cups with paper liners.
In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
Mix sour cream and vanilla into bananas. Set aside.
In a large bowl, beat sugar and butter with an electric mixer until light and fluffy.
Add eggs and beat until well blended.
Add flour mixture alternately with banana-sour cream mixture beating just until blended after each addition.
Add sweetened coconut flakes. Stir until well combined.
Divide batter among prepared muffin pans lined with paper cups. Top with coconut flakes.
Bake cupcakes for 18-20 minutes or until toothpick inserted into center comes out clean.
Transfer cupcakes to rack and let cool completely.
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Brazo de Mercedes
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