Banana Coconut muffins

I always seem to have brown bananas on my counter.  So, of course I make banana cake, loaf, muffins, smoothies etc.  I tried these muffins and since I'm a coconut lover, I thought the combo was stellar!

Enjoy!

Banana Coconut Muffins


2 cups all-purpose flour
1/2 cup oatmeal
2 teaspoons baking powder
1/2 teaspoon salt
5 very ripe bananas
1 cup oil (I used 1/2 cup coconut oil, and 1/2 cup oil)
1 1/3 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cup sweetened flaked coconut, plus more for sprinkling on top of muffins

Whip bananas, oil, sugar and vanilla on high speed of mixer until smooth and creamy.  Add eggs.  Continue to beat until combined.  In another bowl add all dry ingreedients.  Add to wet ingreedients.  fold gently with a spatula until moistened and combined.  Scoop into muffin lined tins.  Sprinkle with a bit of flaked coconut.  Bake at 350' for 15-20 min.  Makes 24.

Best Ever Rhubarb Crumble

I love cook books.  I have a bit of an addiction really.  No matter where I am I gravitate to cookbooks, and could sit and flip though the pages over and over again.  I found this recipe in an old coil bound book from a thrift store, and it was called " best rhubarb crumble ever".  I am always looking for some good rhubarb recipes and was drawn to this one.  It truly is a wonderful recipe and the crumble top is amazing.  I have used it several times since discovering this special recipe and have substituted any fruit with the rhubarb.  Hope you enjoy it as much as our family does.

Rhubarb Crumble

Butter a 9 x 13 dish

In a large bowl combine:
8 cups rhubarb, or any kind of fruit
1 1/2 cups sugar
1/2 cup flour
1/2 tsp cinnamon

Toss to coat all the fruit with flour mixture and then pour it into the prepaired baking dish.

In another bowl combine:
2 cups flour
1 1/2 cups brown sugar
1 cup rolled oats
1 cup butter, melted

Combine all ingredients and sprinkle over fruit.  Bake  at 375' for about 35 minutes.  Serve warm or at room temp, with a scoop of vanilla ice cream.

Enjoy!