Lately I have been in the mood for muffins.  The fantastic thing about muffins is that they are actually cake (shh… don’t tell anyone) but they can masquerade as something that can respectably be eaten for breakfast.  It’s all genius really.  Now I have made some extremely delicious and not even remotely skinny muffins before.  But this time I made a small effort to make them less guilty so I can eat two in a sitting instead of just one.

I used this recipe from epicurious.com that was originally from Gourmet, but I altered it to fit my needs so I will just re-write the recipe with my changes.

Banana Coconut Muffins

– 1/2 cup whole oats (or whatever comes in the Quaker canister thing)

– 1/2 cup whole wheat flour

– 1/4 cup all-purpose flour

– 1 teaspoon baking powder

– 1/4 teaspoon salt

– 2 very ripe bananas, mashed (3/4 cup)

– 1 stick (1/2 cup) unsalted butter, melted (You could use applesauce or coconut oil or something like that instead to make things even healthier)

– 1/2 cup sugar

– 1/8 to 1/4 cup brown sugar (I added this to add a little brown sugar taste)

– 1 large egg

– 1 teaspoon vanilla

– 1/2 tsp cinnamon

– 3/4 cup sweetened flaked coconut

Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners.

Whisk together flour and oats, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.  Or just dump it all together and mix it up to save bowls.  That’s what I do.  Just be careful to mix your dry ingredients in together first so you don’t end up with clumps of baking powder in your muffin.  Gross.

Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 25 minutes or maybe a little less.  Transfer muffins to a rack and cool slightly.

Consume.  Yum.