Chocolate Ricotta Muffins.

These have officially become my favorite muffins! They are just wonderful! I first tasted one a few month ago when Maia made them and have been wanting the recipe ever since. Well Maia has now shared it with all of us so I did not wait more than one day to make them. Here's the recipe. Thank you Maia!!!

Banana Coconut Muffins

Last week, Maia made some banana coconut muffins and after seeing them on her blog, I just had to make some too! I love bananas and coconut so those muffins sounded very appealing! I made a few changes to the Epicurious recipe that she used.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 very ripe bananas, mashed (3/4 cup)
• 1 stick (1/2 cup) unsalted butter, melted
• 2/3 cup sugar
• 1 large egg
• 1/2 teaspoon vanilla
• 3/4 cup sweetened flaked coconut
• 1/4 Tsp ginger
• 1/4 Tsp cinammon
• 1/2 cup chopped dates (optional)
• 1 Tbsp Orange blossom water (optional)

Set the oven at 375 degrees. Line muffin pan with muffin liners and spray with canola oil (this way the paper won't stick to the muffins - thanks Maia for the tip :-)

In a mixing bowl, combine the flour, baking powder, salt, ginger and cinammon.

In another mixing bowl, whisk together the bananas, butter, sugar, egg, vanilla, 1/2 cup coconut, chopped dates and orange blossom water until well combined.

Fold in the flour mixture until the 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, about 25 minutes. Transfer muffins to a rack and cool slightly.

Print this recipe!