Trevor and I are having a lazy weekend.
As I type, we’re sitting in a coffee shop, sun pouring through the windows, paper cups of delicious caffeine by our side. Trevor is rotating between reading a book and playing video games. I’m carefully editing photos and now writing this blog post. The only sad part of it all is that we’re not basking directy in the (rare) Seattle sun at one of the patio tables. Editing photos in the sun is not realistic. All the colours start to look the same. The same colour of sun glare on a laptop screen.
Maybe we’ll be out there later with the pups.
Some might argue that lazy weekends mean not turning on the oven. Avoiding the kitchen. I find they’re the perfect time for these things. Nothing rushing you in the kitchen, just leasuirely stirring of batter, careful portioning of muffins, and slow blooming of scents in your kitchen.
These muffins are lazy weekend muffins.
Simple ingredients, easy prep, and they look like they’ve got some of that extra effort flair, but it’s just a little coconut.
The recipe doesn’t even make a full pan of muffins, but that’s perfect. Fresh out of the oven and for the afternoon after, they’ve got a crunchy top, punched further by the toasted coconut. The next day they’re still delicious, but a little samey in texture throughout.
So make up an almost pan and eat away the weekend with toasty coconut and warm banana.
And have yourself a lazy little weekend.
Banana Coconut Muffins
Recipe from Epicurious.com
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 very ripe bananas, mashed (3/4 cup)
- 1 stick (1/2 cup) unsalted butter, melted
- 2/3 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 3/4 cup sweetened flaked coconut
- Put oven rack in middle position and preheat oven to 375°F. Line 8 muffin cups of a standard muffin tin with liners.
- Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.
- Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly.