Banana Coconut Muffins
User Reviews
5.0
90 reviews
Excellent
Banana Coconut Muffins
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These banana and coconut muffins are made with walnuts, granola and shredded coconut.
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Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 4 ounces unsalted butter melted and cooled (1 stick)
- 1 egg
- 1/4 cup +2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 cup mashed ripe bananas
- 1/2 cup diced ripe bananas
- 1/2 cup diced walnuts
- 1/2 cup granola
- 1/2 cup sweetened shredded coconut + extra for topping
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Instructions
- 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.
Notes
- Storing: Store banana muffins in plastic wrap, tin foil, or a container to prevent them from drying out. You can also place the banana bread in the refrigerator for up to one week.
- Store banana muffins in plastic wrap, tin foil, or a container to prevent them from drying out. You can also place the banana bread in the refrigerator for up to one week.
- Freezing: Freeze cooled muffins by wrapping each muffin in plastic wrap, then adding to a freezer-safe bag or container for up to 3 months. Thaw on the counter before serving.
- Freeze cooled muffins by wrapping each muffin in plastic wrap, then adding to a freezer-safe bag or container for up to 3 months. Thaw on the counter before serving.
- This recipe is barely adapted from The Barefoot Contessa Cookbook by Ina Garten
Nutrition Information
Show Details
Serving
1muffin
Calories
278kcal
(14%)
Carbohydrates
38.2g
(13%)
Protein
4g
(8%)
Fat
13.5g
(21%)
Cholesterol
36.6mg
(12%)
Sodium
163.7mg
(7%)
Potassium
119.9mg
(3%)
Fiber
2g
(8%)
Sugar
20.5g
(41%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 278kcal | 14% |
| Carbohydrates | 38.2g | 13% |
| Protein | 4g | 8% |
| Fat | 13.5g | 21% |
| Cholesterol | 36.6mg | 12% |
| Sodium | 163.7mg | 7% |
| Potassium | 119.9mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 20.5g | 41% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
90 reviews
Excellent
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