Blackberry Banana Coconut Muffins

So there are New Year’s resolutions. Is there a such thing as a 4th of July resolution? Because I think I need to make one. To be a better blogger.

This summer has completely gotten away from me. I can’t believe it’s already July. I can’t believe so many of the things I was looking forward to this summer have come and gone. And I can’t believe how soon the rest of them are coming up.

I have obviously not had as much time as I would like in the kitchen or on the computer lately. Sometimes life just gets in the way. But alas, I can promise that I will at least attempt to make a better effort in the next few weeks!

Let’s do this!

Blackberry Banana Coconut Muffins

(adapted from The Baker Chick)

  • 1/2 cup butter, melted and cooled
3/4 cup light brown sugar
  • 2 eggs
1 tsp vanilla extract
3 medium ripe bananas, mashed
  • 1 1/4 cups whole wheat flour
  • 1 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
  • 1/2 tsp salt
  • 1 cup fresh or frozen blackberries (or dewberries)
  • 1/2 cup toasted coconut

Preheat oven to 350 degrees.

In a medium bowl, whisk together the butter, brown sugar, eggs, vanilla extract and mashed banana. In another large bowl combine the flour, baking powder, baking soda, cinnamon and salt. Add the wet ingredients to the dry ingredients and stir until just combined.

Evenly distribute the batter into 12 greased or lined muffin cups. Sprinkle coconut over the top of each muffin.

Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, 20-25 minutes.

Transfer to a wire rack to cool.

Toasted coconut is probably the best thing ever. Banana bread is pretty high up there. And berries? Amazingly sweet right now. Now just imagine all of those things rolled into one and that’s what you get in this muffin. Cinnamon butter doesn’t hurt. Just sayin’.

And in case you’re still looking for something easy to make tomorrow, check out these super cute Patriotic Berries!

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