Ingredients:
1 1/4 cups whole wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 eggs
1/2 cup firmly packed brown sugar
2/3 cup sour cream
2 ripe bananas, mashed
2 teaspoons freshly grated lime peel
2 teaspoons lime juice
1/4 cup sweetened flaked coconut
Directions:
Heat oven to 350 F; combine flours, baking powder, baking soda, salt, cinnamon and ginger in large bowl; set aside.
Beat eggs in small bowl at medium high speed until frothy add all remaining ingredients except coconut.
Beat at medium speed, scraping bowl often, until smooth; stir banana mixture into flour mixture by hand until well mixed.
Spoon batter into 12 paper-lined or greased muffin cups; sprinkle tops with coconut.
Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean; cool on wire rack.
Servings: 12
Time preparation: 15 min.
Time total: 35 min.