COCONUT BANANA CRUNCH MUFFINS

COCONUT BANANA CRUNCH MUFFINS 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 3/4 cup (approximately 2) overripe bananas, mashed 1/2 cup vegetable oil 2/3 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1 1/2 cups sweetened flaked coconut, divided Preheat oven to 350°F. Line muffin tin with liners. In a medium sized bowl, whisk together flour, baking powder, and salt. Set aside. Whisk together bananas, vegetable oil, sugar, egg, and vanilla in a large bowl until well combined. Fold in flour mixture until flour is just moistened and then fold in 1 cup shredded coconut. Divide batter among lined muffin cups and sprinkle with remaining shredded coconut. Bake for 20-22 minutes, or until a toothpick inserted in the center come out clean. Transfer muffins to a rack and cool. Serve immediately or store in an airtight container for up to 3 days.