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My kids are on an “after school snack” kick lately.
It’s all they think about when out kindergarten gal comes home after {only} 2.5 hours of school.
All 3 kids think if they don’t get their snack, the day can not go on.
It’s down right hilarious!
So I’m trying to find recipes that the 3 year old and I can make together while big sis is at school.
The other day we made these, perrrrfect for fall.
This original recipe is from the banana coconut bread with lime glaze from Our Best Bites, found here. (I hope they don’t mind)!!
I tweaked it a teeny tiny bit, so I’ve incorporated my changes into the recipe. My changes are in yellow.
Banana Lime Coconut Muffins

Batter Ingredients:
2 C flour
3/4 tsp baking soda
1/2 tsp salt
1 C sugar
1/4 C (4 TB) real butter, softened
2 large eggs
1 1/2 C mashed ripe bananas (about 4 large bananas)
1/4 C sour cream or plain yogurt
3 TB milk 
1 tsp vanilla extract
1/2 C coconut
zest from 2 limes
Topping: 2 Tbs additional coconut
Glaze: 1 C powdered sugar whisked with 3 TB fresh lime juice
1. Preheat oven to 350 degrees.
2. For the batter, in a large mixing bowl, beat butter and sugar until blended.  Add eggs and beat to combine.  Add banana, sour cream or yogurt, milk, and vanilla.  Beat until blended.

3. Mix flour, baking soda, and salt in a separate bowl, then add to batter.
(Or do what I do, and add it directly on top of the batter. Gently sift together before combining into the rest of the batter. This saves you an extra dish, but because its a quick bread, don’t overmix)!
4. Stir in 1/2 C coconut and lime zest.
5. Pour batter into greased muffin tins. Sprinkle the topping of 2 Tbs coconut over the batter.
6. Bake for about 20-25 minutes.
7. Remove from oven. Add the glaze while muffins are still warm, it will soak in, and make the muffins super moist. Add more glaze after the muffins have cooled.
Once upon a time…

I started a blog. This is a tale of my projects, goals, and dreams. Thank you for taking a moment to stop by. I hope you have a beautiful day.

xoxo, Rach H.