Monday, September 5, 2011

Banana, Coconut and Pecan Muffins


The long holiday weekend is coming to a close. Labor Day is a United States federal holiday observed on the first Monday in September that celebrates the economic and social contributions of workers. Our labor day was a mix of being on the go and simply relaxing at home. I took Thursday and Friday off from work to enjoy an extra long weekend. The R&R was much needed.



This morning, Hubby and I enjoyed watching Good Morning America with a freshly brewed cup of coffee along with these delicious Banana, Coconut and Pecan Muffins. Typcially I am not much of a muffin fan, not that I do not like them, it is just that they are not as high on the list of breakfast goodies. Lately I have been craving coconut as you probably noticed from my prior post – Coconut & Chocolate Chip Shortbread Cookies.



These are such a simple breakfast treat to make and pack a lot of flavor in just a few luscious bites. My house still has the scent of freshly baked muffins lofting through and it just brings a smile to my face. My hubby brought over half a dozen to our neighbors next door to enjoy while they were right out of the oven.



By the way, please feel free to check out and “like” my new Facebook Fan Page. I hope that each and everyone of you enjoyed the long holiday weekend and are refreshed for the week ahead.



Banana, Coconut and Pecan Muffins

1 ¼ C. Flour
1 t. baking powder
½ t. salt
2 very ripe bananas, mashed
½ C. butter, melted
2/3 C. sugar
1 large egg
1 t. vanilla
½ t. Dried orange peel
3/4 C. sweetened flaked coconut
½ C. Pecans, chopped and toasted + 2 T. for tops of muffins

Makes 12 muffins

Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners.

Whisk together flour, baking powder, orange peel, pecans, ½ cup coconut and salt in a bowl. Whisk together bananas, butter, sugar, egg, and vanilla in a large bowl until combined well, then fold in flour mixture until flour is just moistened.

I used a ice cream scooper to divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut plus the 2 tablespoons of pecans evenly on top of each muffin. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly.

18 comments:

  1. These do look like some tasty muffins-nice tropical flavors and very moist! I have bookmarked these-thanks for posting.

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  2. That last photo with the coconut strands visible is just plain beautiful! I have a weakness when it comes to coconut and your muffins would be a fabulous way to start my day!

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  3. Blood orange peel...I must get some :) These are fantastic muffins...gorgeous!

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  4. These muffins look so delicious and moist. I would love to be your neighbor. I can't wait to give these a try sometime. Crave worthy. I also have a gift card for Williams-Sonoma and it looks like that blood orange peel is a must buy.

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  5. Stunning flavour combinations and what gorgeous photos too :) This recipe is just a winner all round!

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  6. Gorgeous photos Lisa- I wish I was your neighbor,especially when you're sharing freshly baked muffins that involve coconut;-)

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  7. You brought romance to muffins. GREG

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  8. Oh Lisa! I do adore freshly baked muffins for breakfast and I'm luvin' this recipe you've featured. Good things in this breakfast treat. I'm looking forward to making these as I always seem to have overripe bananas that are beggin to be transformed into banana muffins or banana bread. Thanks for sharing and have a fantastic week! ;)

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  9. Wow, this recipe is fantastic! I love that it doesn't scream banana when I bite into it. Thanks for a great new recipe to add to my muffin collection!

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  10. I love the flavor combination of bananas and coconut. These sound and look scrumptious!

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  11. Those little flecks of toasted coconut on the top totally have my attention. What a delicious looking recipe!

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  12. I'm on a muffin kick and these look fantastic! The perfect morning off breakfast...good thing it's almost the weekend :)

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  13. These muffins look incredible! I love all of the ingredients in this. I wish I had a pile to wake up to tomorrow morning.

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  14. these are some primo muffins, lisa--even the biggest muffin-hater in the world would be forced to admit that they're marvelous!

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  15. You had me at coconut! I understand coconut cravings - it's in my blood :) Not a big muffin fan either, but I love the flavors here.

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  16. Lisa, blood orange peel, coconut, pecans all in one muffin - yes please! Those look delish!
    I must tell you I've been making tons of roasted tomatoes lately and thought of you and your heirloom tomato pasta. You inspired me to get on the bandwagon! Thanks you.
    Cheers,
    Erin

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  17. Great flavor combinations. They look delicious!

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  18. Sounds like you had a nice weekend. I'm catching up a bit and I hope to get an actual vacation in soon. I love those blood orange peels I will look for them next time I'm there. I'll have two muffins please; one for now, one for later! Hope you have a great rest of the week.
    -Gina-

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It simply makes me smile when I receive a new comment and I look forward to hearing from you!

 
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