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.
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
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.
MORE BANANA COCONUT MUFFINS
There are a number of similar recipes on Zaar but none just like this one. And gosh knows, we all love our muffins!
Provided by SusieQusie
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F.
- Coat 12 muffin cups with non-stick cooking spray or use paper liners.
- Cream sugar and butter until light and fluffy.
- Add eggs, one at a time, and mix thoroughly.
- In a small bowl, mash bananas with a fork. Add milk, cinnamon and coconut. Add to egg/butter/sugar mixture and mix well.
- In another bowl, whisk flour with baking soda, baking powder and salt. Add to wet mixture and stir until just combined. (over mixing yields a tough muffin).
- Divide batter equally among muffin tins.
- Bake for 30 minutes or until they test done.
Nutrition Facts : Calories 277.9, Fat 11.5, SaturatedFat 7.6, Cholesterol 51.5, Sodium 430, Carbohydrate 41.1, Fiber 1.5, Sugar 22.5, Protein 3.8
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 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.
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Estimated Reading Time 7 mins
- 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.
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