The coconut topping makes these muffins extra special.
BANANA COCONUT NUT MUFFINS
1/2 cup(s) BUTTER; Softened.
1 cup(s) SUGAR
3/4 teaspoon(s) VANILLA
2 1/2 tablespoon(s) BUTTERMILK
1 cup(s) BANANAS; Mashed.
1 1/4 cup(s) FLOUR
1 teaspoon(s) BAKING SODA
1 teaspoon(s) BAKING POWDER
1/2 teaspoon(s) CINNAMON
2/3 cup(s) BROWN SUGAR
2/3 cup(s) COCONUT
4 tablespoon(s) BUTTER; Softened.
3/4 tablespoon(s) MILK
2 tablespoon(s) WALNUTS; Finely Chopped.
In a bowl stir together the flour, baking soda, baking powder and cinnamon.
In a mixing bowl cream the butter until creamy; about one minute.
Add sugar and mix until just combined.
Add eggs, vanilla, buttermilk and bananas.
Mix until combined.
Slowly add flour mixture to banana mixture.
Mix until combined scraping down sides of bowl.
Spoon the batter into 12 lined or greased and floured muffin cups.
Bake at 350 degrees for 20 minutes or until muffins are golden brown and a toothpick inserted comes out clean.
While muffins are baking, prepare topping.
In a bowl, mix the brown sugar, coconut, walnuts, butter and milk together.
Use your fingers or a mixer to mix until well combined.
When muffins are done remove muffins from oven.
Spread topping over hot muffins.
Place muffins back in the oven for 3 minutes to cook topping.
Remove muffins from oven and with a spoon spread topping to edges of muffins if needed.
Cool 5 minute; then remove muffins to a rack to cool.
Topping will harden as it cools.