A Crunchy Banana , Cherries, and Coconut Muffins recipe you’ll love

A Crunchy Banana, Cherries, and Coconut Muffins recipe you'll love to make, for your breakfast or to snack during the day.

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Servings to 14 muffins

1/2 cup butter
2/3 cup sugar
1 cup mashed banana about 2 medium or 1 1/2 large bananas
1 large egg beaten
1 teaspoon vanilla extract
1/2 teaspoon coconut rum
1/3 cup milk
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
½ teaspoon ginger powder
½ teaspoon nutmeg
1 cup King Arthur Unbleached All-Purpose Flour
1 cup King Arthur Premium 100% Whole Wheat Flour or King Arthur White Whole Wheat Flour
3/4 cup dried cherries
3/4 cup Unsweetened Flaked Coconut plus more to sprinkle

Preheat the oven to 350°F. Lightly grease or line with muffins wrappers 12 to 14 standard muffin cups.
In a medium-sized mixing bowl, beat together the butter and sugar till smooth.
Add the egg, the mashed banana, vanilla extract, coconut rum, and milk and mix well
Add the baking powder, baking soda, salt, ginger powder, nutmeg, and flours, stirring till smooth; if the mixture has lumps, beat at a higher speed until they've nearly disappeared.
Stir in the dried cherries, and flaked coconut.
Cover bowl and let the batter rest for about 5 - 7 minutes at room temperature to allow the cherries to expand and soften.
Spoon the thick batter into the prepared muffin cups, mounding them quite full but do not overfill; Sprinkle the tops of the muffins batter with shredded coconut.
Bake the muffins for 20 to 23 minutes, until a cake tester inserted into the center of one of the middle muffins in the pan comes out clean.
Remove the muffins from the oven, and tilt them in the pan to cool a bit; this will prevent their bottoms from becoming soggy.
When safe to handle, carefully remove them and transfer to a rack to cool completely.