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.