Blueberry, Coconut and Banana Muffins

June 25, 2012

I love watching bananas ripen. The dark spots are the perfect sign of the sweetness that lies underneath. I’m a particular sucker for good banana bread. Quick breads, however, can be a little difficult to transport. Slicing. Crumbs. Extra dirty dishes.

Enter muffins.

They’re perfectly portable and quick cooking. Oh, and did I mention delicious? Because these blueberry, coconut and banana muffins are seriously good.

The natural sweetness of the ripe bananas is great when paired with the blueberry and coconut. While the crunchy, coconut top is the perfect compliment to the moist, berry-bursting muffin.

Also noteworthy: These muffins contain no butter or oil!

You must be thinking, “What that what?! How is that possible and still tasty?”

It’s science.

I think.

Blueberry, Coconut and Banana Muffins

1 1/2 cups all-purpose flour

1 cup regular oats

3/4 cups packed brown sugar

2 teaspoons baking soda

1/4 teaspoon salt

1 cup plain Greek yogurt

1 cup mashed ripe banana (about 2)

1 large egg

1 cup fresh blueberries

3/4 cup sweetened, shredded coconut (plus additional for sprinkling the tops of muffins)

Begin by combining flour, oats, brown sugar, baking soda and salt in a large bowl. In a separate bowl, combine yogurt, banana and egg. Add yogurt combination to flour and stir until just combined. Fold in blueberries and coconut.

Spoon batter into muffin cups and sprinkle tops with coconut. Bake at 350°F for approximately 20 minutes or until muffins spring back when touched lightly in the center. Remove muffins from pans and cool on a wire rack.