Banana Coconut Muffins
Tender banana muffins with big flakes of coconut.
Servings 12
Calories 243kcal
Ingredients
- 1 ½ cups unbleached all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup coconut oil or butter, melted
- 1 egg
- ¼ cup milk
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup mashed ripe banana (about 2-3 large bananas)
- ½ cup chopped walnuts
- ½ cup chipped unsweetened coconut, plus extra for topping
Instructions
- Preheat the oven to 350ºF. Line a 12 cup muffin tin with paper liners.
- In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, baking powder, and baking soda. Add the coconut oil and mix. Add the egg, milk, vanilla, and mashed bananas to the mixture and mix well. Gently fold in walnuts and coconut.
- Divide the batter evenly amongst the muffin cups. Top with extra coconut if desired. Bake 24-26 minutes or until a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Adapted from Spoonful of Flavor originally from The Barefoot Contessa Cookbook
Nutrition
Calories: 243kcal | Carbohydrates: 34g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 14mg | Sodium: 56mg | Potassium: 173mg | Fiber: 1g | Sugar: 19g | Vitamin A: 40IU | Vitamin C: 1.7mg | Calcium: 34mg | Iron: 1.1mg