HEAT oven to 375°F. Line 12 muffin cups with paper baking cups.
WHISK egg in medium bowl. Stir in bananas, oil and vanilla until blended.
STIR flour, coconut, brown sugar, baking powder, baking soda and salt in large bowl until well blended. Add banana mixture, stirring just until blended. Divide evenly into prepared muffins cups. Sprinkle evenly with almonds.
BAKE 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan to wire rack to cool completely.
Serving Size (1 of 12 muffins), Calories 310 (Calories from Fat 140), Total Fat 16g (Saturated Fat 13g, Trans Fat 0g), Cholesterol 30mg, Sodium 230mg, Total Carbohydrate 38g (Dietary Fiber 2g, Sugars 18g), Protein 4g; Percent Daily Value*: Vitamin A 2%, Vitamin C 4%, Calcium 2%, Iron 8%.
*Percent Daily Values are based on a 2,000 calorie diet.
Butter Flavor, Crisco Results
For those who love the taste of butter, but demand the performance of shortening.