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
DELICIOUS BANANA OAT MUFFINS RECIPE BY TASTY
Here's what you need: brown sugar, white sugar, softened butter, salt, vanilla extract, milk, flour, baking powder, baking soda, oats, banana, cinnamon, honey
Provided by Arik Preis
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F and grease mini muffin tins.
- Cream sugar and butter together. Then, add salt and mix on low speed until combined.
- Add milk, vanilla and honey to your mixture.
- In a separate bowl, sift together flour, baking soda and baking powder.
- Combine dry ingredients with wet ingredients slowly until combined.
- To this, add in oats, bananas, and cinnamon and mix to form a soft dough.
- Distribute batter evenly amongst your muffin tins and bake for 15-20 minutes until the toothpick comes out clean.
- Serve hot and enjoy.
Nutrition Facts : Calories 176 calories, Carbohydrate 30 grams, Fat 4 grams, Fiber 1 gram, Protein 3 grams, Sugar 12 grams
BANANA OATMEAL MUFFINS RECIPE BY TASTY
Here's what you need: bananas, eggs, maple syrup, salt, baking powder, vanilla extract, cinnamon, greek yogurt, oats, whole milk, topping of your choice
Provided by Robin Broadfoot
Categories Desserts
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350˚F (180˚C).
- In a medium bowl, mash bananas. Mix eggs, maple syrup, salt, baking powder, vanilla extract, cinnamon, and Greek yogurt into mixture.
- Add oats and milk, and mix. Let the mixture sit for a few minutes, so the oats soak up the liquid and the consistency is like oatmeal.
- Line muffin tins with muffin liners. Pour the mixture into each muffin cup about ¾ full. Add your preferred toppings and gently push your toppings into each muffin cup.
- Bake for 30 minutes.
- Let cool for 5 minutes before eating. Once cool, you can also store in an airtight container or freeze in a storage bag.
- Enjoy!
Nutrition Facts : Calories 220 calories, Carbohydrate 38 grams, Fat 3 grams, Fiber 4 grams, Protein 8 grams, Sugar 11 grams
MUFFIN TIN BANANA OAT MUFFINS RECIPE BY TASTY
Here's what you need: banana, egg, honey, baking powder, cinnamon, nutmeg, salt, vanilla, greek yogurt, oats, milk, chopped strawberry, chopped apple, blueberry, blackberry, raspberry, chopped almond
Provided by Merle O'Neal
Categories Breakfast
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350ºF (180ºC).
- In a medium bowl, mash the banana until mostly smooth. Add the egg and stir to combine.
- Add the honey, baking powder, cinnamon, nutmeg, salt, vanilla and Greek yogurt and mix well. Fold in the oats, then stir in the milk.
- Fill each cup of a greased 6-cup muffin tin ¼ of the way full. Add your additions of choice, then fill the muffin cups to the top with the rest of batter and top with more fruit or nuts.
- Bake the muffins for 30 minutes, or until risen slightly and golden brown around the edges.
- Let cool for 5 minutes.
- Enjoy!
Nutrition Facts : Calories 222 calories, Carbohydrate 41 grams, Fat 3 grams, Fiber 3 grams, Protein 7 grams, Sugar 22 grams
BANANA OAT MUFFINS
Chopped pecans add pleasant crunch to these hearty banana oatmeal muffins with rich flavor. These muffins are low in cholesterol, but you'd never know it. My husband and I love them. -Marjorie Mott, Galatia, Illinois
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, beat the egg whites, bananas, brown sugar, milk and oil. Stir into dry ingredients just until moistened. Stir in pecans. , Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 180 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 102mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 2g fiber), Protein 3g protein.
BANANA OAT MUFFINS
A healthy and delicious morning treat!
Provided by Karen Resciniti
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Combine flour, oats, sugar, baking powder, soda, and salt.
- In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
- Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.
Nutrition Facts : Calories 199.9 calories, Carbohydrate 30.1 g, Cholesterol 16.7 mg, Fat 7.5 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 1.2 g, Sodium 296 mg, Sugar 11.5 g
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.
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