We have been making the banana chocolate chip muffins from the KA Whole Grain cookbook for a long time now - they are totally awesome, my daughter's favorite all time muffin. I mix the whole thing up the night before and stick the bowl in the refrigerator then scoop out the batter with an ice cream scoop into the muffin tins in the a.m. This gives the batter a rest like you suggest (although a lot longer! LOL) and makes for whole wheat muffins that are as soft and tender as can be. I don't know if I'll be allowed to mess with the recipe but you have piqued my curiosity with the coconut and rum extract ideas!

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