 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 16 |
|
A great alternative to banana bread and a great way to get some potassium into the kids (and the husband)! Ingredients:
1 cup white sugar |
1/4 cup olive oil |
1 egg |
1 teaspoon vanilla extract |
4 very ripe bananas, mashed |
1 cup shredded coconut |
2 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
2. Beat sugar, olive oil, egg, and vanilla extract together in a bowl until light in color and creamy. Add bananas and coconut; stir to combine. Mix flour, baking soda, cinnamon, nutmeg, and salt into banana mixture until smooth. Spoon batter into prepared muffin cups.
3. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 30 to 40 minutes.
|
|