Preheat oven to 350°F. Grease two 24-cup mini muffin trays (silicone and standard both work)
Ingredients
1/3 C softened butter
2/3 C white sugar
2 eggs
4 ripe bananas, mashed
1/3 C water or juice (blueberry, orange, whatever you have)
1 2/3 C flour (e.g. half all purpose, half quinoa flakes)
1 Tsp baking soda
1/2 Tsp salt
1/4 Tsp baking powder
1/2 C coconut, dried & unsweetened (optional)
Instructions
With solid spoon or whisk, whip butter and sugar, then include egg, bananas and water/juice.
Sift in flour, soda, salt, powder, and then add coconut. Mix all together until moist.
Teaspoon batter into muffin cups, and place in middle oven rack. Bake for 12-16 minutes, until tops bounce back to the touch.
Cool on rack 10-15 minutes. Keep at room temperature for 2-3 days, in fridge for a week, or freeze.
