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.
Yield 20 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. Spray your mini muffin tin with non stick cooking spray. Mash your bananas, and add your applesauce, milk, egg, salt, and vanilla until fully combined. Mix in your sugar, baking soda and baking powder. Add your flour and mix until it is fully combined. Stir in your coconut. Add a spoonful of batter into each hole, of the muffin tin. Don’t overfill it, but just fill it until it almost reaches the top of the hole. Bake for 15 minutes, or until the edges become golden, then remove from the oven. Let cool, and enjoy.
Time 40m Yield 12 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 12 muffins cups or line with paper liners. Beat sugar and margarine together in a bowl using an electric mixer until smooth and creamy; stir in eggs. Stir bananas into margarine mixture; stir in vanilla extract. Whisk flour, baking powder, and salt together in a bowl; stir into margarine mixture until just combined. Fold oranges and coconut into batter. Spoon batter into muffin tins. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 30 minutes.
Time 45m Yield 12 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Place muffin cups in muffin tin, or grease with a little butter. Mix sugar, oil, and egg until creamy and light yellow in a bowl. Add bananas and walnuts. Add flour, baking soda, and salt. Stir until completely smooth. Spoon the batter into the muffin tin. Bake for 30 to 40 minutes, until toothpick poked in center muffin comes out clean.
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.
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.
More about “coconut banana bread muffins recipes”
Yield 9 servings Number Of Ingredients 7 Steps:
Preheat oven to 375°F Line a muffin tin with muffin tin liners. In a food processor, add in oats and pulse until the texture resembles flour. In a separate bowl, mash bananas until you get a smooth mixture. Heat coconut oil over a stove or in the microwave until it is melted. While coconut oil is heating, add sugar and eggs into banana mixture and stir well. Add the melted coconut oil into the bowl with the previous mixture. Now, add in all dry ingredients and mix well. Fill each individual muffin cup with ¼ cup of mixture. Bake for 35 minutes or until golden brown. Enjoy!
