Recently, my father-in-law had a stroke and was in the hospital for almost a month before ultimately passing away. It was a difficult time and one of the things that sustained us most was the hospitality extended to us by friends through meals. Almost every night during those long weeks someone brought us dinner. The food was such a blessing after long days that were physically and emotionally draining.

All this made me think of how I need to extend support to others through difficult times and I started brainstorming about what type of meal I might bring to a friend. I am still thinking on this, but did come up with one treat that from my experience is perfect — muffins. They are a great breakfast food but can also serve as quick snacks throughout the day. My new favorite muffin is a banana coconut muffin that I found online at Epicurious. I thought I’d share it with you.

banana coconut muffins via Epicurious

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
• Special equipment: a muffin tin with 8 (1/2-cup) muffin cups; paper liners

Preparation

Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners.

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.

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.