Banana-Coconut Muffins Recipe

Name: Banana-Coconut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups all-purpose flour; 2/3 cup whole-wheat pastry flour; 3/4 cup lightly packed brown sugar; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 1/2 cups mashed ripe bananas (about 3-4 medium); 1 egg; 1 egg white; 1/4 cup canola oil; 1 teaspoon pure vanilla extract; 1/2 cup refrigerated coconut milk (such as So Delicious brand); 1/2 cup lightly toasted unsweetened shredded coconut, divided

Servings: persons

1 1/3 cups all-purpose flour
2/3 cup whole-wheat pastry flour
3/4 cup lightly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups mashed ripe bananas (about 3-4 medium)
1 egg
1 egg white
1/4 cup canola oil
1 teaspoon pure vanilla extract
1/2 cup refrigerated coconut milk (such as So Delicious brand)
1/2 cup lightly toasted unsweetened shredded coconut, divided

1
Preheat oven to 375u00b0. Place paper liners in a 12-cup muffin pan.
2
Whisk dry ingredients (through salt) in a large bowl. Whisk bananas, egg, egg white, oil, vanilla, and coconut milk in another large bowl until well combined.
3
Stir together wet and dry ingredients until just combined. Gently fold in 1/4 cup of the coconut.
4
Transfer the batter to the prepared pan. Top with the remaining coconut.
5
Bake until golden brown and a skewer inserted in center of a muffin comes out clean (about 25 minutes). Transfer to a wire rack and cool slightly.
6
Note: If you want to make a loaf, spread batter into a 9- x 5-inch loaf pan lightly coated with baking spray and flour. Bake until golden brown and a skewer inserted in the center comes out clean (50 to 55 minutes). Cool in the pan for 10 minutes, then place on a wire rack and let cool.

682

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/3 cups all-purpose flour, 2/3 cup whole-wheat pastry flour, 3/4 cup lightly packed brown sugar, 1 teaspoon baking soda, and more.

Yes, Banana-Coconut Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana-Coconut Muffins

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