Banana-Coconut Muffins

In Goa my in-laws have a small garden in which they grow vegetables and fruits along with some herbs. My mother-in-law and father-in-law love gardening. This time when I went to Goa they gave me home grown bananas which I carried to Dubai. My hubby ate a couple of them everyday. These bananas were small but tasty. This morning I noticed that the bananas had turned brown so I decided to make use of these to bake Banana Muffins. This recipe serves 12-14 muffins (size as shown in the picture).  

Banana Muffins

Ingredients:
1 1/2 cup mashed ripe banana (bananas which have turned brown with age are used for this recipe) 
1/3 cup milk, room temperature
2 eggs, beaten
100 gm salted butter, melted and cooled to room temperature (add 1/4 tsp salt to flour mixture if you are using unsalted butter)
3/4 cup white granulated sugar
1/2 cup unsweetened desiccated coconut
1 tsp cinnamon powder
1 tsp vanilla essence
1 tsp baking powder
1/4 tsp baking soda
1 3/4 cup all-purpose flour
 Method:
Pre-heat oven to 180 degrees C or 350 degrees F and place the rack at the center of oven.
In a bowl sieve together baking soda, baking powder, cinnamon and flour. Add sugar and coconut, mix to combine all the ingredients.
In a separate bowl combine together eggs, butter, mashed bananas, milk and vanilla essence.
Now lightly fold the wet ingredients into the dry ingredients just until combined to form a thick and chunky batter. Ensure not to over mix or else the muffin will become tough.
Grease a muffin pan with butter or non-stick cooking spray or line it with paper liners.
Spoon the batter into the muffin pan.
Bake for 20-25 mins or until a tooth pick inserted at the center comes out clean. 
Place on a wire rack and let the pan cool. 
Serve warm or at room temperature.

Banana Muffins