Shannon'S Banana Coconut Muffins Recipe

Name: Shannon'S Banana Coconut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup white sugar; 1/2 cup margarine; 2 eggs, beaten; 1 cup mashed bananas; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 (10 ounce) can mandarin oranges, drained and chopped; 1/2 cup shredded coconut

Servings: persons

1 cup white sugar
1/2 cup margarine
2 eggs, beaten
1 cup mashed bananas
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (10 ounce) can mandarin oranges, drained and chopped
1/2 cup shredded coconut

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 12 muffins cups or line with paper liners.
2
Beat sugar and margarine together in a bowl using an electric mixer until smooth and creamy; stir in eggs. Stir bananas into margarine mixture; stir in vanilla extract.
3
Whisk flour, baking powder, and salt together in a bowl; stir into margarine mixture until just combined. Fold oranges and coconut into batter. Spoon batter into muffin tins.
4
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 30 minutes.

553

kcal

Calories

Fat

114

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 10 ingredients. The key ingredients include: 1 cup white sugar, 1/2 cup margarine, 2 eggs, beaten, 1 cup mashed bananas, and more.

Yes, Shannon'S 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.

Shannon'S Banana Coconut Muffins

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