I will begin with telling you that these are the best muffins ever!

I grew up on this recipe as a kid. I would eat them fresh out of the oven warm and gooey with butter and a cool glass of milk. Snowy days of sledding and soggy snow pants coming in to sit by the wood stove. And rainy days filled with crafts, glue still sticky on our fingers. Even sunny Summer days when we would build forts and play in the pond until mud speckled our faces and clung to our clothes-- these muffins would be waiting for us.The recipe is that of one of my closest friends moms who has always been like a mom to me. She is a lovely woman and an incredible cook. She quilts the most beautiful memory pillows and personal hot pads and even made me the some hot pads (featured in the attached photo) when I moved out of my parents house.
 
I make these muffins a lot, and much to my husbands dismay am forever storing away overly ripe bananas in the freezer.
This time around I omitted the nuts and added quinoa and gluten free flour. If using quinoa you will want to cook it first. I used 1 ½ c. flour and ½ cup quinoa. I cooked the quinoa in the microwave one part quinoa to two parts water. You could also cook it on the stove.
 
First cream together:
1 stick butter or margarine
1 c. sugar
Add and blend together:
2 eggs
4 ripe bananas

Combine and then add to above:
2 c. flour (option to add quinoa here)
½ tsp. salt
½ tsp. baking powder
½ tsp. baking soda

Add:
½-¾ c. coconut and or ½ c. chopped walnuts or pecans.
Spoon into muffin pan ⅔ full (a little more full if using gluten free flour)
Bake at 350° for 30 minutes. (Around 25 for gluten-free flour)
Makes 14-16 muffins.

If making bread, pour batter into (2) 9”x5” loaf pans. Cook at 350° for 50-60 minutes.
 As you can see Sam approves of the muffins. Every time I make these,  I am taken back to that old house on the dirt rode with the pond and the winding creek. And the women that first shared these delicious muffins with a little girl still reeling from the chill.