Tropical Banana Cream Muffins

Tropical Banana Cream Muffins (Adapted from Land O Lakes)

1 1/4 cups all-purpose flour
1 cup whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 large eggs
1/2 cup packed brown sugar
2/3 cup sour cream
2 ripe bananas, mashed
2 teaspoons fresh grated lime zest
2 teaspoons lime juice
1/4 cup sweetened flaked coconut

Preheat oven to 400

In a large bowl, whisk together flours, baking powder, baking soda, salt, cinnamon and ginger

In a small bowl, beat eggs until frothy. Add brown sugar, sour cream, mashed bananas, lime zest and lime juice - whisk until thoroughly combined. Pour into the dry ingredients and mix just until combined. Evenly divide the batter between the wells of a 12 cup muffin tin lightly coated with nonstick spray. Top each with an even amount of the shredded coconut.

Bake until a toothpick placed in the center comes out mostly clean with a few crumbs attached, about 14-18 minutes. Remove and place the pan on a wire rack to cool for 5 minutes. Turn the muffins out onto the wire rack and let cool completely.

Just found the recipe? Click here to see where we talked about it!