Banana Coconut Spice Muffins – a delicious recipe with Coconut Cream, Eggs, Sour Cream, Water, Vegetable Oil, Bananas. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Prepare muffin pans with paper liners or grease & flour them.
2
2. Preheat oven to 350 degrees.
3
3. Mix cake mix, dry pudding mix, eggs, sour cream, water and vegetable oil for 2 minutes with mixer or 3 minutes by hand.
4
4. Fold in mashed bananas to the mixture.
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5. Fill muffin cups with mixture until approximately 3/4 full.
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6. Bake in preheated oven until done (will be around 25 minutes depending on your oven).
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7. Let muffins cool.
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8. Frost muffins with store bought or homemade frosting. (I don't go heavy on the frosting...just a little something to hold the toasted coconut on with). I used cream cheese frosting on this batch.
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9. Toast coconut in dry frying pan for about 1 minute and 30 seconds over med-high heat, tossing frequently.
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10. Lightly sprinkle lots of toasted coconut on top of each frosted muffin.
827
kcal
Calories
78
g
Fat
18
g
Carbs
18
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 box Spice Cake, 1 package Coconut Cream Instant Pudding, 4 whole Eggs, 1 cup Sour Cream, and more.
Yes, Banana Coconut Spice 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.
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