Banana Coconut Muffins

Coconut enthusiasts, this double-coconut banana muffin dish is for you! I’m positive you’ll fall for the sweet, brilliant tastes and contrasting textures in these little deals with.

These muffins taste familiar and soothing, offered their fluffy, banana-infused withins. They’re likewise enjoyable and tropical, thanks to the shredded coconut you’ll discover on the within and on the muffin tops. A little lemon enthusiasm brings all the tastes together.

banana coconut muffin ingredients

Like my healthy banana muffins, these muffins are likewise made with entire wheat flour and naturally sweetened (this time, with honey).

These muffins are based upon a various dish, however, and yield smaller sized muffins that are ideal for pleasing your afternoon craving for sweets. You might likewise serve them for a grab-and-go breakfast this Memorial Day weekend.

banana coconut muffin batter

Curious about how this dish happened? I can’t keep in mind how I initially discovered Deborah’s Double Coconut Muffins, however I was entirely taken by her coconut-topped charms.

In the initial dish, Deborah provides a long list of recommended alternatives, consisting of switching mashed banana for the yogurt. I ran out my essential Greek yogurt so I reached into my freezer for the bag of ripe, frozen banana portions to thaw.

sprinkling coconut over banana muffins

This was a serendipitous replacement since the banana includes the sweet taste that unsweetened coconut flakes do not have. In my 2nd batch, I traded 1/4 cup honey for the 1/3 cup sugar, and discovered that the dry coconut takes in the additional wetness in the honey.

I’m 3 batches deep in this dish and I can state with certainty that these muffins are best with banana, sweetened with honey and topped with a heavy spray of coconut and some flashing raw sugar.

With my alternatives, if you attempt yogurt rather of mashed banana, your muffins will not be sweet sufficient to pleasure.

healthy banana coconut muffins

Please let me understand how your muffins end up in the remarks! I hope they’re a success.

Longing for more banana goodness? Here are a couple of more of my preferred banana dishes:

  • Healthy Banana Bread and Healthy Banana Muffins
  • Entire Wheat Banana Pancakes and Banana Oat Pancakes
  • Favorite Banana Cake
  • Vegan Banana Nut Scones
  • Banana Almond Healthy Smoothie

double coconut banana muffins

Banana Coconut Muffins

  • Author: Cookie and Kate
  • Preparation Time: 15 minutes
  • Prepare Time: 20 minutes
  • Overall Time: 35 minutes
  • Yield: 12 muffins 1 x
  • Classification: Baked products
  • Approach: Baked
  • Food: American

4.8 from 71 evaluations

These naturally sweetened banana coconut muffins are a genuine reward. I wager you can’t inform they’re made with 100% entire wheat flour! Dish yields 1 lots muffins.

Components

  • 3/4 cup entire wheat pastry flour or white/regular entire wheat flour
  • 1/2 cup white entire wheat flour or routine entire wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon great sea salt
  • 1/2 teaspoon lemon enthusiasm (the enthusiasm from about about 1/2 medium lemon)
  • 1 cup mashed ripe banana (from about 3 bananas)
  • 1/2 cup virgin coconut oil, melted
  • 1/4 cup honey
  • 1 big egg, ideally at space temperature level
  • 1 teaspoon vanilla extract
  • 3/4 cup unsweetened shredded coconut, divided
  • 1 tablespoon turbinado (raw) sugar

Guidelines

  1. Preheat oven to 375 degrees Fahrenheit. If essential, grease all 12 cups of your muffin tin with butter or muffin liners (my pan is non-stick and didn’t need any grease).
  2. In a medium bowl, blend together the flours, baking powder, salt and lemon enthusiasm. Stir in 1/2 cup of the shredded coconut.
  3. In a different, medium bowl, blend together the mashed banana, coconut oil, honey, egg and vanilla.
  4. Put the damp components into the dry components and stir up until simply integrated. Divide the batter uniformly in between the muffin cups (a little 1/4 cup batter each), then spray the muffin tops with the staying 1/4 cup shredded coconut. Spray the tops with the raw sugar.
  5. Bake for about 17 to 20 minutes, up until a toothpick placed into the center comes out tidy. Transfer muffins to a cooling rack and let them cool.

Notes

Dish adjusted from Smitten Kitchen area’s Double Coconut Muffins.

Make it vegan: All you’ll require to do is change the egg with a flax egg. I have not attempted this replacement myself, however it needs to work.

Make it gluten totally free: Based upon comparable dishes, Bob’s Red Mill gluten-free all-purpose mix need to work well.

Freeze it: The muffins freeze well!
Serving recommendations: I like these muffins served warm for breakfast with a side of Greek yogurt, or with a little dollop of tart lemon curd for a sweet afternoon treat.

▸ Nutrition Info

The details revealed is a price quote supplied by an online nutrition calculator. It needs to not be thought about an alternative to an expert nutritional expert’s suggestions. See our complete nutrition disclosure here.

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