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.
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 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 (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
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
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
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