Banana-Coconut Muffins

Buying gourmet muffins for a Mother's day treat is a nice idea, but it can set you back some serious cash if you head to a fancy bakery. But in less than an hour you can bake a dozen luxurious banana-coconut muffins for less than 50 cents each.

• Ready In: 30 mins
• Yields: 12 muffins

Ingredients

• 1 1⁄2 cups all-purpose flour
• 2  teaspoons baking powder
• 1  teaspoon cinnamon
• 1⁄2 baking soda
• 1⁄2 teaspoon salt
• 1  cup sweetened flaked coconut
• 1 1⁄3 cups  mashed ripe bananas (about 4 medium)
• 1⁄4 cup buttermilk
• 1  teaspoon vanilla
• 1⁄2 cup butter, softened
• 3⁄4 cup  packed light brown sugar
• 1  large egg

Directions

1. Heat oven to 350°F Lightly oil 12 muffin cups or coat them with cooking spray.
2. In a medium bowl, whisk together flour, baking powder, cinnamon, baking soda and salt. Stir in coconut. Set aside.
3. In another bowl, whisk together bananas, buttermilk and vanilla. Set aside.
4. In another bowl, use an electric mixer on high to beat butter until smooth, about 1 minute. Add brown sugar and beat until fluffy, about 2 minutes longer. Beat in egg.
5. With mixer on low, alternately beat in dry ingredients in three additions and banana mixture in two additions, beating until just combined each time.
6. Fill each muffin cup about two-thirds full. Bake for 25-30 minutes or until the tops of the muffins spring back when lightly pressed at the center, and a skewer inserted comes out clean.
7. Transfer muffins to a wire rack to cool.