Coconut-Banana Muffins

Preparation info

  • Makes

    24

    standard muffins
    • Difficulty

      Medium

Appears in

The New Kosher

The New Kosher

By Kim Kushner

Published 2015

  • About

Coconut and dark chocolate are one of my favorite combinations. Here, I use this delightful combo to take an old favorite, the banana muffin, and turn it into what it was born to be! What I love most about adding the coconut is that it provides such a great flavor but is not fully identifiable as coconut. People always ask, “What’s in that? Caramel? Roasted nuts?” There’s another mystery ingredient that I add to the batter: vanilla yogurt. It lends creaminess, moisture, and simple deliciousness. These muffins are melt-in-your-mouth rich yet light, simple yet extraordinary. Kids go crazy for them, and no one else can resist them, either. Note that this recipe yields a large number of muffins, so you’ll have plenty to store in the freezer until you need them. Just thaw the muffins at room temperature for a couple of hours when ready to use.

Ingredients

    Method