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
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.
COCONUT BANANA CRUNCH MUFFINS RECIPE - (4.4/5)
Provided by NikkiH93
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Line muffin tin with liners. In a medium sized bowl, whisk together flour, baking powder, and salt. Set aside. Whisk together bananas, vegetable oil, sugar, egg, and vanilla in a large bowl until well combined. Fold in flour mixture until flour is just moistened and then fold in 1 cup shredded coconut. Divide batter among lined muffin cups and sprinkle with remaining shredded coconut. Bake for 20 to 22 minutes, or until a toothpick inserted in the center come out clean. Transfer muffins to a rack and cool. Serve immediately or store in an airtight container for up to 3 days.
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.
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 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.
CRUNCHY BANANA COCONUT MUFFINS
Great muffins for a quick breakfast! These muffins are delicious and healthy, made with wheat flour and no eggs or dairy. They can be frozen for a fresh taste anytime.
Provided by T_Wise
Categories Quick Breads
Time 35m
Yield 16-24 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F. Line about 16 large muffin cups with paper liners, 24 if muffins are small.
- In a small bown, sift together first 7 dry ingredients and set aside. In an even smaller bowl, mix the 2 tbsp flax and 3 tbsp water and whisk together until goopy, about 30 seconds, set aside.
- In a large bowl, mix together coconut milk, rice milk, vanilla, maple syrup, oil, and applesauce, and then add the flax mixture to this. (for less fat, use more applesauce and less oil.
- Add flour mixture to the large bowl of wet ingredients until just mixed (don't over-mix). Fold in mashed and chopped bananas, granola, walnuts, and coconut. Scoop into muffins tins and sprinkle the tops with the wheat germ, if using.
- Bake in preheated oven 20 to 25 minutes, or until a knife inserted comes out clean. Let cool 5 minutes in muffin tin, and enjoy :).
Nutrition Facts : Calories 295.8, Fat 17.3, SaturatedFat 2.4, Sodium 140.2, Carbohydrate 34, Fiber 4.3, Sugar 13.9, Protein 4.9
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