The other day I noticed that our bananas were getting fairly dark. Since there were still quite a few left just eating them plain was not really an option. Instead I decided to whip up some banana muffins.
The muffins turned out very well. They make a super sized medium muffin. The are fairly moist. The banana and coconut flavors go well together, and the chocolate chips take the muffins to a whole new level of yummy.
The recipe I used was one of my own with modifications ( here is the original) http://www.lisaopolis.com/?p=130 This is the resulting recipe that I came up with.
Banana Coconut Muffins
1 cup whole wheat flour
1 cup all purpose (white flour)
½ tsp baking soda
¼ tsp salt
1 tsp baking powder
2 tsp white vinegar
1/2 cup skim milk
¼ cup olive oil
2 tsp vanilla extract
1 tsp rum extract (or the real thing)
1 cup lightly packed brown sugar
2 large eggs
½ cup of unsweetened shredded coconut
½ cup semi-sweet chocolate chips
3 medium sized bananas or about 1.5-2 cups banana pieces (fresh or frozen)
Preheat oven to 350 degrees. Prepare muffin tins. In a large bowl combine the flours baking powder, baking soda, and salt. Mix well. Add the coconut and chocolate chips and mix well. In a blender add the bananas, brown sugar, eggs, vanilla and rum extracts, and olive oil. Blend until smooth. Add the banana mixture to the flour mixture and mix until smooth. Spoon batter into muffin tins. Bake until slightly golden on top and a toothpick comes out clean (about 25-35 minutes).