Banana Coconut Muffins

• 1/2 cups Butter
• 3/4 cups Brown Sugar
• 1 whole Egg
• 1 teaspoon Vanilla
• 3/4 cups Whole Wheat Flour
• 3/4 cups All-purpose Flour
• 1 teaspoon Baking Soda
• 3/4 teaspoons Sea Salt
• 3 whole Ripe Bananas, 2 Mashed, 1 Sliced
• 1/4 cups Plain Yogurt
• 1/2 cups Unsweetened Coconut Flakes

1. Preheat your oven to 350 degrees F. Place paper liners in a 12-count muffin tin. Spray the liners with nonstick cooking spray to prevent the muffins from tearing away with the paper.
2. Cream butter and sugar in a large bowl. Beat in the egg and vanilla. Set aside.
3. In a separate bowl, sift together the flours, baking soda, and sea salt. Set aside.
4. In yet another bowl, mix the 2 mashed bananas and yogurt. Alternately add the dry ingredients and banana mixture to the butter/sugar mixture until all three mixtures are just combined into one.
5. Divide the batter between 12 muffin cups. Top each muffin with a slice of banana and a sprinkle of coconut flakes. Bake for 18-20 minutes. Muffins are done when a wooden pick inserted into the muffin comes out clean. Cool muffins in the tin for 5 minutes after removing from the oven. Then cool completely on a wire rack.
6. These are delicious on their own, but who am I to deny someone a pat of butter?? Enjoy!

butter, brown sugar, egg, vanilla, whole wheat flour, allpurpose, baking soda, salt, bananas, ubc, unsweetened coconut flakes

Taken from tastykitchen.com/recipes/breads/banana-coconut-muffins/ (may not work)