Coconut Banana Muffins Recipes

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.

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.

Steps:

• Cream together the butter and eggs.
• Mix in the ripe bananas and vanilla.
• In a small bowl, mix the flour, salt, baking powder, and sugar together.
• Add to the wet ingredients and mix just until all is moistened.
• Add the walnuts and coconut.
• Spoon the batter into muffin tins.
• Bake at 350 for 30 minutes or so, until done.

Steps:

• Mix dry ingredients, including coconut and banana.
• Beat egg, add milk and margarine.
• Add to dry ingredients, mix until moistened.
• Spoon into muffin pans.
• Topping------------.
• Mix and sprinkle over unbaked muffins.
• Bake at 375 for 25 minutes.
• Makes 12 muffins.

Steps:

• Put the eggs in a large bowl. Beat until it's soft and frothy. Add the sugar and oil. Beat well. Incorporate the mashed bananas and the almond extract.
• Put all the other ingredients in another bowl. Stir until combined. Put in the eggs mixture. Stir until combined. Put in 12 greased muffins cups.
• Cook for 30 minutes at 350 F until a tooth-pick inserted in it comes out clean.

Steps:

• Preheat oven to 325°F.
• Coat 12 muffin cups with non-stick cooking spray or use paper liners.
• Cream sugar and butter until light and fluffy.
• Add eggs, one at a time, and mix thoroughly.
• In a small bowl, mash bananas with a fork. Add milk, cinnamon and coconut. Add to egg/butter/sugar mixture and mix well.
• In another bowl, whisk flour with baking soda, baking powder and salt. Add to wet mixture and stir until just combined. (over mixing yields a tough muffin).
• Divide batter equally among muffin tins.
• Bake for 30 minutes or until they test done.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper liners.
• Blend bananas, eggs, coconut flour, stevia, baking powder, and salt together in a bowl with a whisk or a fork. Stir in chocolate chips.
• Pour mixture evenly between the prepared muffin cups, filling each about 1/2 inch from the top as these muffins won't rise as much as others.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool for 5 minutes and transfer to a paper towel-lined plate; the moisture from the bananas will leak through the liners a little and this is normal.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare 12 muffin cups with paper liners.
• Sift the flour, baking soda, baking powder, and salt into a bowl; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition, then beat in the bananas and rum extract. Stir in the flour mixture. Fold in the shredded coconut and pineapple; mixing just enough to evenly distribute. Evenly divide the batter among the prepared muffin cups.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray and set aside.
• Whisk all-purpose flour, brown rice flour, baking powder, baking soda, and salt together in a medium bowl.
• Combine sugar, butter, and eggs in a stand mixer bowl. Beat on medium speed until smooth. Add bananas, sour cream, and vanilla extract. Beat until smooth. Add in flour mixture gradually, in 3 additions. Fold in chocolate chips and coconut; batter will be quite thick.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean and edges are golden, 15 to 17 minutes. Remove from the oven and let cool for 5 minutes before transferring muffins to a wire rack to cool completely, 20 to 30 minutes more.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with butter.
• Combine flaxseed meal, sugar, chia seeds, baking powder, and cinnamon in a bowl. Add bananas, eggs, and apple; mix batter thoroughly. Stir in 6 tablespoons coconut flakes. Fill tin 3/4 full with batter. Sprinkle remaining 2 tablespoons coconut flakes on top.
• Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes.

Steps:

• Preheat oven to 375°F
• Line a muffin tin with muffin tin liners.
• In a food processor, add in oats and pulse until the texture resembles flour.
• In a separate bowl, mash bananas until you get a smooth mixture.
• Heat coconut oil over a stove or in the microwave until it is melted.
• While coconut oil is heating, add sugar and eggs into banana mixture and stir well.
• Add the melted coconut oil into the bowl with the previous mixture.
• Now, add in all dry ingredients and mix well.
• Fill each individual muffin cup with ¼ cup of mixture.
• Bake for 35 minutes or until golden brown.
• Enjoy!

Steps:

• Preheat oven to 350 degrees.
• Spray your mini muffin tin with non stick cooking spray.
• Mash your bananas, and add your applesauce, milk, egg, salt, and vanilla until fully combined.
• Mix in your sugar, baking soda and baking powder.
• Add your flour and mix until it is fully combined.
• Stir in your coconut.
• Add a spoonful of batter into each hole, of the muffin tin. Don't overfill it, but just fill it until it almost reaches the top of the hole.
• Bake for 15 minutes, or until the edges become golden, then remove from the oven.
• Let cool, and enjoy.