There comes a time in every child’s illness when the child is still too sick to attend school (he’s got to be fever-free for 24 hours) but is too well to lie docilely on the couch watching videos while his mother catches up on her New Yorkers. And that is the time, in this house, when we make muffins. I know this might appall some of the more germ-conscious of you, but I am just not really an art project kind of mom. Plus, we are not making muffins to distribute to our friends; these muffins stay home, in the family, where we’ve all been exposed to the same germs already for quite some time. And of course we wash our hands before we start to cook, which we do whether we’re sick or not.
So here we were, after another feverish night but with the Tylenol finally taking effect. Eli was hungry for a snack, tired of his usual dry crunchy things, but not yet up for a real meal. He noticed some browning bananas in the fruit bowl. For the most part, I try to stick to local fruits, but in the winter, when I do even more baking than usual and the variety of fruits available is slightly more limited, I make an exception for bananas. And of all the various banana breads and banana muffins that I make, this might just be the simplest. I’m linking to the original version on Epicurious (pause here a moment to mourn Gourmet, but to be grateful that Conde Nast is keeping the website alive), but of course I always tinker a little bit, so here’s how Eli and I made the muffins today.
1 1/4 c all-purpose flour
½ c ground flaxseed meal
1 teaspoon baking powder
pinch of salt
2 very ripe bananas, mashed (3/4 cup)
5 T unsalted butter, melted
½ cup brown sugar
1 large egg
a splash of vanilla
3/4 cup sweetened flaked coconut
Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners.
Whisk together flour, baking powder, salt and flax 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, and a tester comes out clean, about 20-25 minutes; keep an eye on them toward the end, as the flax makes them brown more quickly than usual, and you don’t want the flaked coconut to burn. Transfer muffins to a rack and cool slightly.