Banana Bread Muffins with Coconut and Pecans
User Reviews
5.0
24 reviews
Excellent
Banana Bread Muffins with Coconut and Pecans
Report
Studded with coconut flakes and chopped pecans, these moist banana bread muffins are a quick and easy breakfast treat ready to eat in just 30 minutes.
Share:
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 cup pecans
- ½ cup sweetened shredded coconut
- 3 bananas , peeled and mashed (should be very ripe)
- ½ cup granulated sugar
- 1 large egg
- ¼ cup buttermilk
- ¼ cup butter , 4 tablespoons, melted and slightly cooled
- 1 teaspoon vanilla extract
Add to Shopping List
Instructions
- Preheat the oven to 350ºF. Prepare a 12-cup or jumbo 6-cup muffin tin with paper liners or spray it with baking spray.
- Whisk the flour, baking soda, cinnamon, nutmeg, and salt together in a medium size bowl. Add the coconut and pecans to the bowl with the dry ingredients and whisk once more to combine.
- Place mashed bananas and sugar in a large bowl and beat with a hand mixer on low until combined. Add the egg, buttermilk, melted butter, and vanilla, and beat until combined.
- Fold in the flour mixture with a wooden spoon or spatula. Fill the muffin tins just over halfway full or until the batter is evenly distributed. Sprinkle the tops with more coconut and pecans if desired.
- Bake the muffins for 15-20 minutes, or until a toothpick inserted into the center comes out clean and the edges begin to pull away from the tin. Let cool on a wire rack. Serve warm or at room temperature, or freeze for up to 2 months.
Notes
- Bakers Royale
- Recipe adapted from Bakers Royale
Nutrition Information
Show Details
Serving
1g
Calories
245kcal
(12%)
Carbohydrates
32g
(11%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
26mg
(9%)
Sodium
240mg
(10%)
Potassium
186mg
(5%)
Fiber
2g
(8%)
Sugar
14g
(28%)
Vitamin A
173IU
(3%)
Vitamin C
3mg
(3%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12, or 6 jumbo muffins
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 245kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 26mg | 9% |
| Sodium | 240mg | 10% |
| Potassium | 186mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 173IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
Other Recipes
You'll Also Love
Whole Wheat Banana Coconut Muffins {Vegan}
American, International, Vegetarian, Vegan
4.8
(24 reviews)
