Banana-Coconut Muffins

Today I had the pleasure of spending some time in the kitchen with Ishika, age 6. The plan was to make pumpkin-date muffins, but after perusing the pantry, we decided to go with banana muffins. They turned out delicious.

Since we didn’t measure anything, the following ingredients list are approximations.

2-1/4 cups all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 cup melted butter
1/3 cup honey
2 large eggs
2 large extra ripe bananas (peeled and mashed)
1 teaspoon vanilla or powdered coconut
18 mini chocolate chips

In a large bowl, mix together the flour, salt, baking powder and cinnamon. In a separate bowl, mix the butter and brown sugar. Whisk in the eggs and then add the bananas. Stir in the vanilla.

Combine the liquid mixture with the dry ingredients, stirring together only until mixed. Stir in chopped nuts, if using. Spoon the batter into greased or paper-lined muffin cups, filling 2/3 full. For a kid-friendly touch, we added a “belly button” by topping each muffin with a chocolate chip.

Bake in a 350°F oven for 25 minutes or until a toothpick inserted in a center comes out clean. Makes 18 muffins.

If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!

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