BANANA COCONUT STREUSEL MUFFINS
Makes 9 standard size muffins
•1/2 cup shredded or flake coconut
•2 packed tablespoons light brown sugar
•1 cup plus 2 tablespoons all purpose flour
•1/8 teaspoon salt, plus a pinch for the streusel
•2 tablespoons cold butter, sliced
•6 tablespoons granulated sugar
•2 teaspoons baking powder
•1/4 cup neutral oil, safflower or grapeseed (I used Canola Oil)
•3/4 cup mashed overripe bananas (2 bananas)
•1/4 cup whole milk (I used buttermilk instead)
•1 large egg, at room temperature, lightly beaten
•1 cup chopped walnuts or other nut (optional)
1.Position a rack in the center of the oven and preheat to 350 degrees F. Lightly grease nine cups of a standard muffin tin with oil or nonstick spray, then dust them with flour, or use ungreased paper muffin cups.
2.To make the streusel, in a bowl stir together the coconut, brown sugar, 2 tablespoons of the flour, and a pinch of salt. Add the butter and rub the mixture together with your fingers or a pastry cutter until you have large crumbles about the size of a pea. Set aside.
3.In a large bowl, whisk together the remaining cup of flour, the granulated sugar, baking powder, and the remaining 1/8 teaspoon salt.
4.In a small bowl, stir together the 1/4 cup of oil with the mashed bananas, milk, and egg until they are well combined. Add the banana mixture to the flour mixture and stir until just combined. Add chopped nuts if desired.
5.Using an ice cream scoop, fill the prepared muffin cups halfway. Top the muffins with streusel, dividing the streusel evenly among the muffins. Fill the three empty cups halfway with tap water to prevent the muffin tin from warping.
6.Bake the muffins on the center rack until they rise and are golden and bounce back when pressed, about 30 minutes. Let cool in the tin for a minute or two and serve warm. Leftovers can be wrapped in foil and stored in the refrigerator for up to 4 days, then rewarmed in a 350 oven for 10 min. before serving.
From Get Off Your Butt and Bake!
