Banana Coconut Muffins 

​INGREDIENTS:
  • 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
  • 2 eggs
  • 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.
  • ​Enjoy! 
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