Banana Coconut Muffins

This is my first try at roasting ripe banana's.  All the hype about the increased intensity of flavor is true.  400 degrees for 20 minutes does the trick.

 Baker Street Blog  has a list of different combinations, nuts, berries etc. that can be added to this basic recipe.  These have the roasted banana's, pecan's, mini chips and coconut.

Author: from epicurious.com
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
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla
3/4 cup sweetened flaked coconut
Instructions
1. Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners.
2. Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.
3. 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.

Recipe by Baker Street at http://bakerstreet.tv/2012/03/muffin-monday-banana-coconut-muffins/