Banana Bread Muffins with Coconut and Pecans
User Reviews
5
Banana Bread Muffins with Coconut and Pecans
Description
Banana Bread Muffins with Coconut and Pecans start with a mix of all-purpose flour, baking soda, cinnamon, nutmeg, salt, shredded sweetened coconut, and pecans for a lightly spiced, nutty dry base. The wet ingredients include mashed very ripe bananas, granulated sugar, egg, buttermilk, melted butter, and vanilla extract, which combine to provide moisture, sweetness, and depth of flavor.
The batter is gently folded together and divided among muffin tins lined with paper or sprayed, then baked at 350ºF until a toothpick inserted comes out clean and the edges gently pull away. The addition of coconut and pecans adds chewy and crunchy textures, complementing the soft, tender crumb of the banana bread muffin.
These muffins serve well warm or at room temperature, and can be frozen for up to two months. They make practical snacks or breakfast options without added frosting or glaze.
Using very ripe bananas is important for sweetness and moisture. Sprinkling extra coconut and pecans on top before baking adds decorative texture and flavor. Adjust baking time slightly depending on muffin size.
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 coconut sweetened shredded
- 3 banana 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
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
- Use very ripe bananas for best sweetness and moisture.
- Freeze baked muffins up to 2 months for convenient storage.
- Extra coconut and pecans on top provide texture and visual appeal.
- Adjust baking time if using jumbo instead of regular muffin tins.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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