Island Banana Muffins Recipe

Name: Island Banana Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. mashed ripe bananas (about 2 medium); 1/2 c. packed brown sugar; 1/3 c. milk; 1/4 c. vegetable oil; 1 egg; 2 c. flour; 2 1/2 tsp. baking powder; 1/2 tsp. salt; 1/2 c. chopped Macadamia nuts or pecans; 1/4 c. flaked coconut; 1/4 c. chopped candied pineapple

Servings: persons

1 c. mashed ripe bananas (about 2 medium)
1/2 c. packed brown sugar
1/3 c. milk
1/4 c. vegetable oil
1 egg
2 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. chopped Macadamia nuts or pecans
1/4 c. flaked coconut
1/4 c. chopped candied pineapple

1
Heat oven to 400u00b0.
2
Grease bottoms only of 12 medium (2 1/2 x 1 1/4-inch) muffin cups or line with paper baking cups.
3
Beat bananas, brown sugar, milk, oil and egg in large bowl.
4
Stir in flour, baking powder and salt just until flour is moistened.
5
Fold in nuts, coconut and pineapple.
6
Divide batter evenly among muffin cups (cups will be very full).
7
Bake 18 to 20 minutes or until golden brown.
8
Immediately remove from pan.

1002

kcal

Calories

Fat

143

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 11 ingredients. The key ingredients include: 1 c. mashed ripe bananas (about 2 medium), 1/2 c. packed brown sugar, 1/3 c. milk, 1/4 c. vegetable oil, and more.

Yes, Island Banana 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.

Island Banana Muffins

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