More Banana Coconut Muffins Recipes

BANANA COCONUT MUFFINS

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.

BANANA COCONUT MUFFINS

Steps:

• 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.

MORE BANANA COCONUT MUFFINS

Steps:

• Preheat oven to 325°F.
• Coat 12 muffin cups with non-stick cooking spray or use paper liners.
• Cream sugar and butter until light and fluffy.
• Add eggs, one at a time, and mix thoroughly.
• In a small bowl, mash bananas with a fork. Add milk, cinnamon and coconut. Add to egg/butter/sugar mixture and mix well.
• In another bowl, whisk flour with baking soda, baking powder and salt. Add to wet mixture and stir until just combined. (over mixing yields a tough muffin).
• Divide batter equally among muffin tins.
• Bake for 30 minutes or until they test done.

BANANA COCONUT MUFFINS

Steps:

• Put the eggs in a large bowl. Beat until it's soft and frothy. Add the sugar and oil. Beat well. Incorporate the mashed bananas and the almond extract.
• Put all the other ingredients in another bowl. Stir until combined. Put in the eggs mixture. Stir until combined. Put in 12 greased muffins cups.
• Cook for 30 minutes at 350 F until a tooth-pick inserted in it comes out clean.

BANANA COCONUT MUFFINS

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

Steps:

• Heat oven to 350°F Lightly oil 12 muffin cups or coat them with cooking spray.
• In a medium bowl, whisk together flour, baking powder, cinnamon, baking soda and salt. Stir in coconut. Set aside.
• In another bowl, whisk together bananas, buttermilk and vanilla. Set aside.
• In another bowl, use an electric mixer on high to beat butter until smooth, about 1 minute. Add brown sugar and beat until fluffy, about 2 minutes longer. Beat in egg.
• With mixer on low, alternately beat in dry ingredients in three additions and banana mixture in two additions, beating until just combined each time.
• Fill each muffin cup about two-thirds full. Bake for 25-30 minutes or until the tops of the muffins spring back when lightly pressed at the center, and a skewer inserted comes out clean.
• Transfer muffins to a wire rack to cool.

BANANA COCONUT MUFFINS

Steps:

• Mix dry ingredients, including coconut and banana.
• Beat egg, add milk and margarine.
• Add to dry ingredients, mix until moistened.
• Spoon into muffin pans.
• Topping------------.
• Mix and sprinkle over unbaked muffins.
• Bake at 375 for 25 minutes.
• Makes 12 muffins.