Banana Split Muffins Recipe Recipe

Name: Banana Split Muffins Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 c. pkgd. biscuit mix; 1/4 c. sugar; 2 egg yolks, beaten; 2/3 c. lowfat milk; 2 tbsp. melted shortening; 1/2 sm. banana; 12 maraschino cherries, halved; 12 walnut halves; 2 egg whites; 1/3 c. sugar; 2/3 c. flaked coconut

Servings: persons

2 c. pkgd. biscuit mix
1/4 c. sugar
2 egg yolks, beaten
2/3 c. lowfat milk
2 tbsp. melted shortening
1/2 sm. banana
12 maraschino cherries, halved
12 walnut halves
2 egg whites
1/3 c. sugar
2/3 c. flaked coconut

1
Combine biscuit mix and the 1/4 c. sugar.
2
Combine egg yolks, lowfat milk and the shortening.
3
Add in all at once to dry ingredients, stirring just to moisten.
4
Put 1 1/2 Tbsp.
5
batter in bottom of greased muffin pan.
6
Cut banana into 12 cubes.
7
Place a banana cube, a cherry half and a walnut half atop batter.
8
Cover with 1 Tbsp.
9
more batter.
10
Beat whites till soft peaks form.
11
Gradually add in the 1/3 c. sugar, beating till stiff peaks form.
12
Mix in coconut.
13
Place 1 1/2 Tbsp.
14
meringue on each muffin.
15
Top with remaining cherries.
16
Bake in 400 degree oven for 15 to 20 min.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 2 c. pkgd. biscuit mix, 1/4 c. sugar, 2 egg yolks, beaten, 2/3 c. lowfat milk, and more.

Yes, Banana Split Muffins Recipe 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 Split Muffins Recipe

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