BANANA COCONUT MUFFINS
These naturally sweetened banana coconut muffins are a real treat. I bet you can't tell they're made with 100% whole wheat flour! Recipe yields 1 dozen muffins.
Provided by Cookie and Kate
Categories Baked goods
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees Fahrenheit. If necessary, grease all 12 cups of your muffin tin with butter or muffin liners (my pan is non-stick and didn't require any grease).
- In a medium bowl, whisk together the flours, baking powder, salt and lemon zest. Stir in 1/2 cup of the shredded coconut.
- In a separate, medium bowl, whisk together the mashed banana, coconut oil, honey, egg and vanilla.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Divide the batter evenly between the muffin cups (a scant 1/4 cup batter each), then sprinkle the muffin tops with the remaining 1/4 cup shredded coconut. Sprinkle the tops with the raw sugar.
- Bake for about 17 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer muffins to a cooling rack and let them cool.
Nutrition Facts : ServingSize 1 muffin, Calories 211 calories, Sugar 9.6 g, Sodium 57.2 mg, Fat 12.8 g, SaturatedFat 10.7 g, TransFat 0 g, Carbohydrate 22.7 g, Fiber 2.3 g, Protein 2.4 g, Cholesterol 15.5 mg
PINEAPPLE - COCONUT MUFFINS
This is something I came up with when I had some pineapple and wanted to make muffins. I hope you like it! SOURCE: Me :)
Provided by najwa
Categories Quick Breads
Time 35m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F, line 2 muffin pans with paper cups.
- In a large bowl, beat butter and sugar until pale and fluffy; add eggs and vanilla, and beat well.
- Combine salt, baking powder, coconut, and flour.
- Drain and chop pineapple, reserving juice (about 7 ounces).
- Add the flour mixture to the butter mixture alternately with the reserved juice.
- Fold in pineapple, and fill muffin cups 2/3 full.
- Bake for 20-25 minutes.
- Note: Sprinkle sugar on top of muffins for crunchy muffin tops.
Nutrition Facts : Calories 161.6, Fat 7.4, SaturatedFat 5.3, Cholesterol 25.7, Sodium 128.3, Carbohydrate 22.7, Fiber 1.4, Sugar 13.1, Protein 2.1
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 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.
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.
PINEAPPLE BANANA MUFFINS
Make and share this Pineapple Banana Muffins recipe from Food.com.
Provided by BestTeenChef
Categories Quick Breads
Time 40m
Yield 30 muffins, 12-18 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, stir together flour, sugar, nuts, baking soda, salt and cinnamon.
- In separate bowl, beat eggs; stir in bananas, pineapple and oil until blended, Add all at once to dry ingredients; stir just until moistened.
- Spoon into large greased muffin cups filling two-thirds full.
- Bake at 375 F (180 C) over for 20-30 minutes or until tops are firm to the touch.
Nutrition Facts : Calories 531.5, Fat 25.7, SaturatedFat 3.6, Cholesterol 46.5, Sodium 394.3, Carbohydrate 71.2, Fiber 3.2, Sugar 40.2, Protein 7.3
COCONUT BANANA MUFFINS
I found this just searching around on the internet looking for recipes to add to my personal home cookbook.
Provided by Danielle K.
Categories Quick Breads
Time 40m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Cream together the butter and eggs.
- Mix in the ripe bananas and vanilla.
- In a small bowl, mix the flour, salt, baking powder, and sugar together.
- Add to the wet ingredients and mix just until all is moistened.
- Add the walnuts and coconut.
- Spoon the batter into muffin tins.
- Bake at 350 for 30 minutes or so, until done.
Nutrition Facts : Calories 143.6, Fat 7.1, SaturatedFat 3.8, Cholesterol 27.8, Sodium 153.7, Carbohydrate 18.4, Fiber 1.1, Sugar 8.3, Protein 2.3
PINEAPPLE BANANA MUFFINS
From Merritt Island, Florida, Grace Bryant writes, "Sometimes I prepare the dry ingredients and wet ingredients the night before and mix them together in the morning so the muffins are fresh and warm for breakfast."
Provided by Taste of Home
Time 35m
Yield 6 muffins.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the flours, sugar, baking soda, baking powder, cinnamon, nutmeg and salt. In another bowl, whisk the egg, oil, milk and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and pineapple. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 224 calories, Fat 10g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 181mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
PINEAPPLE COCONUT MUFFINS
Let pineapple and coconut bring a refreshing twist to muffins with this recipe from Vicki Schrupp of Little Falls, Minnesota. Topped with sliced almonds, the moist morsels include sour cream and cream cheese.
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, beat cream cheese, sugar and extracts until smooth; stir in egg. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream just until moistened. Fold in pineapple and coconut., Fill greased or paper-line muffin cups three-fourths full. Sprinkle with almonds. Bake at 350° for 25 minutes or until muffins test done. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 151 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 159mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
MAKE-AHEAD COCONUT-PINEAPPLE MUFFINS
I make and refrigerate the batter for these not-so-sweet muffins the night before. The next morning, I bake them and they are ready for breakfast or for a quick snack. I sometimes dip them in a brown sugar glaze to sweeten them up a bit.
Provided by Yoly
Time 9h15m
Yield 12
Number Of Ingredients 14
Steps:
- Sift flour, baking powder, baking soda, and salt together in a bowl. Set aside.
- Cream sugar and butter in a second bowl with an electric mixer. Add Greek yogurt, egg, and coconut extract; beat until well combined. Add in flour mixture and mix until just combined. Fold in pineapple, coconut, and pecans. Cover and refrigerate batter for 8 to 12 hours.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners.
- Fill each liner with batter using an ice cream scoop.
- Bake in the preheated oven until a toothpick inserted in center comes out clean, 20 to 25 minutes. Cool for 5 minutes in the pan, then transfer to a wire rack. Cool completely before glazing.
- Combine brown sugar and pineapple juice for glaze in a microwave-safe bowl. Microwave until sugar has melted, 20 to 25 seconds. Dip each muffin into the glaze.
Nutrition Facts : Calories 265.3 calories, Carbohydrate 43.2 g, Cholesterol 27.2 mg, Fat 9.1 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 4.1 g, Sodium 214.9 mg, Sugar 29.6 g
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