Banana Muffins at their Best

We have been on the search for a muffin that is good to serve at brunches, have at for breakfast during the week, or possibly as a snack (though I must say we really do not snack in our home).

We found this recipe and have been adding to it to perfect it to our tasting, though I must say our next tweeking of the recipe is to tone down on the sugar aspect of it. But in the meantime, we feel this is a killer banana muffin recipe, an all time favorite in our home.

Banana Muffin
3 cups all-purpose flour

1 cup sugar + 1 cup sucant

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 pound butter, melted

2 extra-large eggs

3/4 cup milk

2 teaspoons pure vanilla extract
2 mashed bananas

1 diced bananas

1 cup walnuts
1 1/2 cups sweetened shredded coconut

Preheat the oven to 350 degrees F.

Sift flour, sugar(s), baking powder, baking soda, and salt into the bowl of your mixer. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas. Afterwards add the flour-and-butter mixture. Blend well.

Fold the diced bananas, walnuts and coconut into the batter. Place the batter into your muffin tin, but do not fill it up to the top in that the batter in that it might run over to the sides of pan. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly and remove from the muffin cups onto your cooling rack.