COCONUT MUFFINS
In Beaver Dam, Wisconsin, Sue Gronholz dresses up a muffin recipe with flaked coconut, coconut extract and a streusel topping to create these tender treats. "We like them so much, they're a regular at Saturday morning breakfast," she says.
Provided by Taste of Home
Time 30m
Yield 8 muffins.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the milk, egg, oil and extract. Stir into dry ingredients just until combined. Fold in coconut. Fill greased or paper-lined muffin cups two-thirds full., Combine the topping ingredients; sprinkle over batter. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 332 calories, Fat 14g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 346mg sodium, Carbohydrate 46g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.
BANANA CRUNCH MUFFINS
Provided by Ina Garten
Time 45m
Yield 18 large muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
- Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
COCONUT FLOUR BANANA NUT MUFFINS
These gluten-free, coconut flour muffins are great for a quick and filling meal--very high in protein also. Sure to be a favorite with anyone, carb-sensitive or not!
Provided by JOSELYN12
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease or line 6 muffin cups.
- Blend together eggs, banana, honey, butter, vanilla extract, and salt in a large bowl with an electric mixer until combined.
- Combine coconut flour, baking powder, and cinnamon in a separate bowl. Whisk into banana batter until there are no lumps. Fold in walnuts. Pour batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean and tops are golden brown, about 20 minutes.
Nutrition Facts : Calories 209.1 calories, Carbohydrate 24.4 g, Cholesterol 92 mg, Fat 10.8 g, Fiber 7 g, Protein 5.8 g, SaturatedFat 4.5 g, Sodium 196.3 mg, Sugar 11.4 g
BANANA COCONUT MUFFINS
Make and share this Banana Coconut Muffins recipe from Food.com.
Provided by Lvs2Cook
Categories Quick Breads
Time 35m
Yield 8 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Line muffin cups with paper muffin 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.
BANANA COCONUT MUFFINS
These moist, easy muffins rely on mashed bananas and flaked coconut for sublime texture and tropical-leaning flavor.
Categories Cake Breakfast Brunch Dessert Bake Quick & Easy Banana Coconut Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 11
Steps:
- 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.
BANANA COCONUT MUFFINS
Steps:
- Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners.
- In the bowl of an electric mixer fitted with the paddle attachment, combine flour, sugar, baking powder, baking soda, and salt. Add the melted butter and blend. Add the egg, milk, vanilla and mashed bananas to the flour-and-butter mixture and mix well. Fold the diced bananas, walnuts, granola and coconut into the batter.
- Spoon the batter into the muffin cups, filling each ¾ full. Top with extra coconut, if desired. Bake 24-26 minutes, or until a toothpick inserted into the center of muffin comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 muffin, Calories 278 kcal, Carbohydrate 38.2 g, Protein 4 g, Fat 13.5 g, Cholesterol 36.6 mg, Sodium 163.7 mg, Fiber 2 g, Sugar 20.5 g
BANANA COCONUT MUFFINS
Make and share this Banana Coconut Muffins recipe from Food.com.
Provided by RecipeNut
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Mix dry ingredients, including coconut and banana.
- Beat egg, add milk and margarine.
- Add to dry ingredients, mix until moistened.
- Spoon into muffin pans.
- Topping------------.
- Mix and sprinkle over unbaked muffins.
- Bake at 375 for 25 minutes.
- Makes 12 muffins.
COCONUT FLOUR BANANA MUFFINS
These coconut flour banana muffins are filled with the robust taste of sweet banana, your choice of chocolate, and a hint of cinnamon. The combination of flavours makes these perfect to enjoy as either dessert, breakfast, or a snack.
Provided by Regina | Leelalicious
Categories Breakfast Dessert Snack
Number Of Ingredients 12
Steps:
- Preheat your oven to 375° F and line a muffin pan with parchment or silicone liners.
- In a bowl mix eggs, mashed banana, coconut oil and maple syrup until combined. Add coconut flour, optional tapioca starch, baking powder, baking soda, cinnamon and salt.
- Stir everything until evenly incorporated. Fold in dark chocolate chips (or alternatives).
- Divide the batter into the prepared muffin pan. Top each muffin with a few more chocolate chips and a banana slice. Bake for about 20 minutes until a toothpick inserted in the center comes out clean.
- Allow muffins to cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Store covered.
Nutrition Facts : ServingSize 1 muffin, Calories 179 kcal, Carbohydrate 19 g, Protein 3 g, Fat 11 g, SaturatedFat 9 g, Cholesterol 55 mg, Sodium 89 mg, Fiber 3 g, Sugar 9 g
BANANA CHOCOLATE CHIP MUFFINS WITH COCONUT
These Banana Chocolate Chip Muffins with Coconut combine so many flavors for a breakfast muffin that the kids go crazy for. These muffins are a great way to use up overripe bananas!
Provided by Deborah
Categories Breakfast
Time 35m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350ºF. Line 12** muffin tins with paper liners or spray with nonstick cooking spray.
- In a bowl, combine the flour, baking soda, cinnamon and salt.
- In another bowl, cream together the sugar, melted butter, vanilla and egg.
- Peel the bananas and mash them. Add them to the wet ingredients and stir to combine.
- Stir the dry ingredients into the wet ingredients, just until combined. Do not over mix.
- Fold in the chocolate chips and the coconut.
- Divide the mixture evenly between the prepared muffin cups. Sprinkle a bit of extra coconut over the top of each and transfer the pan to the oven.
- Bake until the muffins are golden brown and baked through, 22-30 minutes.
Nutrition Facts : ServingSize 1 muffin, Calories 231 calories, Sugar 19 g, Sodium 93 mg, Fat 9 g, SaturatedFat 6 g, UnsaturatedFat 0 g, TransFat 0 g, Carbohydrate 35 g, Fiber 2 g, Protein 2 g, Cholesterol 31 mg
BANANA COCONUT MUFFINS
These naturally sweetened banana coconut muffins are a real treat. I bet you can't tell they're made with 100% whole wheat flour! Recipe yields 1 dozen muffins.
Provided by Cookie and Kate
Categories Baked goods
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees Fahrenheit. If necessary, grease all 12 cups of your muffin tin with butter or muffin liners (my pan is non-stick and didn't require any grease).
- In a medium bowl, whisk together the flours, baking powder, salt and lemon zest. Stir in 1/2 cup of the shredded coconut.
- In a separate, medium bowl, whisk together the mashed banana, coconut oil, honey, egg and vanilla.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Divide the batter evenly between the muffin cups (a scant 1/4 cup batter each), then sprinkle the muffin tops with the remaining 1/4 cup shredded coconut. Sprinkle the tops with the raw sugar.
- Bake for about 17 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer muffins to a cooling rack and let them cool.
Nutrition Facts : ServingSize 1 muffin, Calories 211 calories, Sugar 9.6 g, Sodium 57.2 mg, Fat 12.8 g, SaturatedFat 10.7 g, TransFat 0 g, Carbohydrate 22.7 g, Fiber 2.3 g, Protein 2.4 g, Cholesterol 15.5 mg
BANANA COCONUT MUFFINS (DRIZZLED WITH CHOCOLATE)
Steps:
- Preheat oven to 400 degrees and line a 12-cup muffin tin with your favorite liners. Slice the bananas and measure out 2 cups along with 1 cup of shredded coconut and set aside.
- In a medium bowl sift together flour, baking powder, salt, and all spice and set aside.
- In a large bowl using an electric mixer, mix sugar, brown sugar, and butter until light in color. Add in whole egg, two egg yolks, and almond extract and mix until combined.
- In a large measuring cup whisk together whole milk and full fat greek yogurt. Alternating the flour mixture with the milk mixture add to creamed sugar mixture until both have been evenly combined and set aside.
- In medium mixing bowl add sliced bananas, 2 Tbsp of flour, and coconut, fold gently to coat. Pour into batter folding gently to combined. Using a spoon or cookie scoop add batter to muffin cups and bake for 27 minutes. Allow to cool 5 minutes.
- While the muffins are cooling add chocolate chips to a medium microwave safe measuring cup and melt chocolate chips in 30 second increments until smooth, making sure to stir between increments. Using a spoon or piping bag drizzle chocolate over the muffins and sprinkle with additional coconut.
Nutrition Facts : Calories 442 kcal, Carbohydrate 76 g, Protein 7 g, Fat 13 g, SaturatedFat 9 g, Cholesterol 63 mg, Sodium 133 mg, Fiber 4 g, Sugar 39 g, ServingSize 1 serving
COCONUT BANANA MUFFINS
I found this just searching around on the internet looking for recipes to add to my personal home cookbook.
Provided by Danielle K.
Categories Quick Breads
Time 40m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Cream together the butter and eggs.
- Mix in the ripe bananas and vanilla.
- In a small bowl, mix the flour, salt, baking powder, and sugar together.
- Add to the wet ingredients and mix just until all is moistened.
- Add the walnuts and coconut.
- Spoon the batter into muffin tins.
- Bake at 350 for 30 minutes or so, until done.
Nutrition Facts : Calories 143.6, Fat 7.1, SaturatedFat 3.8, Cholesterol 27.8, Sodium 153.7, Carbohydrate 18.4, Fiber 1.1, Sugar 8.3, Protein 2.3
SHANNON'S BANANA COCONUT MUFFINS
I have a long-tested banana bread recipe that is one my Grandma used to make. I have changed it up to add some coconut and mandarin oranges. I took them to work and people said they were wonderful.
Provided by emrald5769
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 12 muffins cups or line with paper liners.
- Beat sugar and margarine together in a bowl using an electric mixer until smooth and creamy; stir in eggs. Stir bananas into margarine mixture; stir in vanilla extract.
- Whisk flour, baking powder, and salt together in a bowl; stir into margarine mixture until just combined. Fold oranges and coconut into batter. Spoon batter into muffin tins.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 30 minutes.
Nutrition Facts : Calories 254.2 calories, Carbohydrate 39.6 g, Cholesterol 31 mg, Fat 9.4 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 2.4 g, Sodium 247.4 mg, Sugar 21.7 g
BANANA COCONUT MUFFINS
Tender banana muffins with big flakes of coconut.
Provided by Lindsay Moe
Categories Breakfast
Time 40m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350ºF. Line a 12 cup muffin tin with paper liners.
- In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, baking powder, and baking soda. Add the coconut oil and mix. Add the egg, milk, vanilla, and mashed bananas to the mixture and mix well. Gently fold in walnuts and coconut.
- Divide the batter evenly amongst the muffin cups. Top with extra coconut if desired. Bake 24-26 minutes or until a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 243 kcal, Carbohydrate 34 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 14 mg, Sodium 56 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
BANANA COCONUT CUPCAKES
A great alternative to banana bread and a great way to get some potassium into the kids (and the husband)!
Provided by Lee Caglioti
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 45m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
- Beat sugar, olive oil, egg, and vanilla extract together in a bowl until light in color and creamy. Add bananas and coconut; stir to combine. Mix flour, baking soda, cinnamon, nutmeg, and salt into banana mixture until smooth. Spoon batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 30 to 40 minutes.
Nutrition Facts : Calories 188.5 calories, Carbohydrate 33.8 g, Cholesterol 11.6 mg, Fat 5.3 g, Fiber 1.7 g, Protein 2.5 g, SaturatedFat 1.9 g, Sodium 169.6 mg, Sugar 17.9 g
BANANA COCONUT MUFFINS
Make and share this Banana Coconut Muffins recipe from Food.com.
Provided by Boomette
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Put the eggs in a large bowl. Beat until it's soft and frothy. Add the sugar and oil. Beat well. Incorporate the mashed bananas and the almond extract.
- Put all the other ingredients in another bowl. Stir until combined. Put in the eggs mixture. Stir until combined. Put in 12 greased muffins cups.
- Cook for 30 minutes at 350 F until a tooth-pick inserted in it comes out clean.
Nutrition Facts : Calories 277, Fat 14.7, SaturatedFat 3.5, Cholesterol 31, Sodium 217.8, Carbohydrate 34, Fiber 1.8, Sugar 18.6, Protein 4.1
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