Banana-Coconut Muffins

"Buying gourmet muffins for a Mother's day treat is a nice idea, but it can set you back some serious cash if you head to a fancy bakery. But in less than an hour you can bake a dozen luxurious banana-coconut muffins for less than 50 cents each."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
30mins
Ingredients:
12
Yields:
12 muffins
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Very nice. I subbed fat free vanilla yogurt for the butter and replaced 1/2 cup of the sugar with splenda granular, plus the coconut I had on hand was unsweetened. I made it into a loaf rather than muffins (took 45 minutes to bake in my convection oven) and it came out very nice. Moist, tender, and very tasty.
     
  2. Lovely moist muffin, very tasty.I put in chocolate chips at the end, and they were delicious. I probably won't make again though as I prefer banana muffins in their true form! But 5 stars! Thank you!
     
  3. great! I used only 2 bananas but otherwise followed the recipe. wonderful taste and texture.
     
Advertisement

Tweaks

  1. Very nice. I subbed fat free vanilla yogurt for the butter and replaced 1/2 cup of the sugar with splenda granular, plus the coconut I had on hand was unsweetened. I made it into a loaf rather than muffins (took 45 minutes to bake in my convection oven) and it came out very nice. Moist, tender, and very tasty.
     

RECIPE SUBMITTED BY

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! <br> <br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - <br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. <br> <br>Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm <br> <br>I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes