Coconut Banana Crunch Muffins Recipe 445

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BANANA CRUNCH MUFFINS

Provided by Ina Garten

Time 45m

Yield 18 large muffins

Number Of Ingredients 15



Banana Crunch Muffins image

Steps:

  • Preheat the oven to 350 degrees F.
  • Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
  • Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, granola, or shredded coconut, optional

BANANA CRUNCH MUFFINS

Provided by Ina Garten

Categories     main-dish

Yield 18 large muffins

Number Of Ingredients 15



Banana Crunch Muffins image

Steps:

  • Preheat the oven to 350 degrees F.
  • Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend.
  • Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
  • Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each one to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, granola, or shredded coconut (optional)

SHANNON'S BANANA COCONUT MUFFINS

I have a long-tested banana bread recipe that is one my Grandma used to make. I have changed it up to add some coconut and mandarin oranges. I took them to work and people said they were wonderful.

Provided by emrald5769

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 10



Shannon's Banana Coconut Muffins image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 12 muffins cups or line with paper liners.
  • 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.
  • 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.
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 30 minutes.

Nutrition Facts : Calories 254.2 calories, Carbohydrate 39.6 g, Cholesterol 31 mg, Fat 9.4 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 2.4 g, Sodium 247.4 mg, Sugar 21.7 g

1 cup white sugar
½ cup margarine
2 eggs, beaten
1 cup mashed bananas
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 (10 ounce) can mandarin oranges, drained and chopped
½ cup shredded coconut

COCONUT BANANA CRUNCH MUFFINS RECIPE - (4.4/5)

Provided by NikkiH93

Number Of Ingredients 9



Coconut Banana Crunch Muffins Recipe - (4.4/5) image

Steps:

  • Preheat oven to 350°F. Line muffin tin with liners. In a medium sized bowl, whisk together flour, baking powder, and salt. Set aside. Whisk together bananas, vegetable oil, sugar, egg, and vanilla in a large bowl until well combined. Fold in flour mixture until flour is just moistened and then fold in 1 cup shredded coconut. Divide batter among lined muffin cups and sprinkle with remaining shredded coconut. Bake for 20 to 22 minutes, or until a toothpick inserted in the center come out clean. Transfer muffins to a rack and cool. Serve immediately or store in an airtight container for up to 3 days.

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (approximately 2) overripe bananas, mashed
1/2 cup vegetable oil
2/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups sweetened flaked coconut, divided

BANANA CRUNCH MUFFINS

I made these for the first time after my baby was born 9 months ago and let me tell you...I ate about the entire batch! They are so darn yummy...and moist! Everyone that has tasted them absolutely love them. I have played with the ingredients a bit, toasting the coconut, using granola with raisins and almonds in it, every time they turn out perfect. Whenever I make these, I always think that the batter is a good base for any type of muffin (without the bananas, etc) but I haven't tried it yet. I originally found this recipe from the Barefoot Contessa.

Provided by knobbyknee

Categories     Quick Breads

Time 40m

Yield 24 muffins, 18-24 serving(s)

Number Of Ingredients 15



Banana Crunch Muffins image

Steps:

  • Preheat the oven to 350 degrees F.
  • Line 24 large muffin cups with paper liners. Lightly grease the tops of your pans to make it easier to remove the muffins if they cook up over the top of pan.
  • Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend.
  • Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't over mix.
  • Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each paper liner 3/4 full.
  • Top each muffin with dried banana chips, granola, or coconut, if desired.
  • Bake for 20 to 25 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

Nutrition Facts : Calories 385.9, Fat 19.2, SaturatedFat 9.2, Cholesterol 55.4, Sodium 205.1, Carbohydrate 49.6, Fiber 2.2, Sugar 28.7, Protein 5.7

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 lb unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup banana, ripe and mashed (2 bananas)
1 cup banana, ripe and medium-diced (1 banana)
1 cup walnuts, small-diced
1 cup granola cereal
1 cup sweetened flaked coconut
granola cereal (optional) or shredded coconut (optional)

BANANA MUFFINS WITH A CRUNCH

This is a banana muffin with a crunch, with walnuts, granola, and coconut. Very tasty!

Provided by HARAJUKUWA

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 45m

Yield 24

Number Of Ingredients 15



Banana Muffins with a Crunch image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • In a bowl, mix the flour, sugar, baking powder, baking soda, and salt. Mix in the eggs, milk, vanilla, and butter. Fold in mashed bananas, chopped banana, granola, walnuts, and coconut. Scoop into the prepared muffin cups. Sprinkle with banana chips.
  • Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

Nutrition Facts : Calories 306 calories, Carbohydrate 38.2 g, Cholesterol 36.4 mg, Fat 15.9 g, Fiber 2.4 g, Protein 4.5 g, SaturatedFat 8.2 g, Sodium 246.2 mg, Sugar 21.2 g

3 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs, lightly beaten
¾ cup milk
2 teaspoons vanilla extract
1 cup melted butter, cooled
2 bananas, mashed
1 banana, chopped
1 cup granola
1 cup chopped walnuts
1 cup shredded coconut
¼ cup banana chips

BANANA COCONUT MUFFINS

These moist, easy muffins rely on mashed bananas and flaked coconut for sublime texture and tropical-leaning flavor.

Categories     Cake     Breakfast     Brunch     Dessert     Bake     Quick & Easy     Banana     Coconut     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8

Number Of Ingredients 11



Banana Coconut Muffins image

Steps:

  • Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners.
  • Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.
  • Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly.

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 very ripe bananas, mashed (3/4 cup)
1 stick (1/2 cup) unsalted butter, melted
2/3 cup sugar
1 large egg
1/2 teaspoon vanilla
3/4 cup sweetened flaked coconut
Special Equipment
a muffin tin with 8 (1/2-cup) muffin cups; paper liners

BANANA COCONUT MUFFINS

Make and share this Banana Coconut Muffins recipe from Food.com.

Provided by Lvs2Cook

Categories     Quick Breads

Time 35m

Yield 8 muffins

Number Of Ingredients 9



Banana Coconut Muffins image

Steps:

  • Preheat oven to 375°. Line muffin cups with paper muffin liners.
  • Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.
  • Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut.
  • Bake until muffins are puffed and golden, about 25 minutes.
  • Transfer muffins to a rack and cool slightly.

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 very ripe bananas, mashed
1/2 cup unsalted butter, melted
2/3 cup sugar
1 large egg
1/2 teaspoon vanilla
3/4 cup sweetened flaked coconut

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