Bananna Coconut Mini-Muffins

I've been wanting to make these muffins for awhile, but I just haven't.  Today I needed to make some kind of snack for my daughter (we are out of crackers. Tomorrow or this afternoon's project), so I found an excuse to make them.  They are out of Devin Alexander's cookbook entitled "The Most Decadent Diet Ever!"  I love the library!  I can try new recipes from cookbooks without purchasing the entire book!  So, anywho, these were super easy to make, and yummy too!  I made a few changes to the recipe.  She likes to use a little more sugar and artificial stuff than I do, but other than that, I kept it about the same!

Banana-Coconut Mini-Muffins

Ingredients

1 cup whole wheat flour (she used whole-oat flour, I didn't feel like grinding oat groats at the moment)

3/4 tsp baking soda

1/2 tsp salt

1/4 tsp baking powder

1/2 cup mashed very ripe banana

1/4 cup-1/2 cup honey/maple syrup-(I used a 1/2 cup honey, and I think they might be a tad too sweet.  She used brown sugar instead.  Use whatever you feel like).

1 large egg white

1/3 cup fat-free plain yogurt (I used greek)

1/2 tsp vanilla (she used vanilla yogurt, since I only had plain, I added vanilla)

1/2 cup plus 2 tablespoons sweetened flake coconut

Preheat the oven to 350 degrees.

Mist 18 nonstick mini-muffin cups with spray.

Combine the flour, baking soda, salt, and baking powder in a smal lbowl.  Stir with a fork until combined.  Set aside.

Combine the banana, sugar, egg white, and yogurt in a large mixing bowl.  Use a sturdy whisk or a spatula to mix until thoroughly blended.  Add the flour mixture.  Whisk until no flour is visible.  Stir in 1/2 cup coconut until evenly distributed in batter.  Then spoon the batter evenly among the prepared muffin cups, filling them three-quarters full.  Sprinkle the remaining coconut evenly over the top.

Bake for 12 to 15 minutes. 

Cool in the pan for 10 minutes and then remove the muffins from the pan to the rack and cool completely (I like mine warm, though).  Refrigerate any leftovers in an airtight container for up to 3 days. 

Yields 18 mini-muffins. 

50 calories a muffin