Banana Coconut Muffins Recipe Recipe For Potato

BANANA COCONUT MUFFINS

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.

COCONUT FLOUR BANANA NUT MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease or line 6 muffin cups.
• Blend together eggs, banana, honey, butter, vanilla extract, and salt in a large bowl with an electric mixer until combined.
• Combine coconut flour, baking powder, and cinnamon in a separate bowl. Whisk into banana batter until there are no lumps. Fold in walnuts. Pour batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean and tops are golden brown, about 20 minutes.

BANANA CHOCO-COCONUT MUFFINS

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.

BANANA COCONUT MUFFINS

Steps:

• Preheat the oven to 350ºF. Line a 12 cup muffin tin with paper liners.
• In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, baking powder, and baking soda. Add the coconut oil and mix. Add the egg, milk, vanilla, and mashed bananas to the mixture and mix well. Gently fold in walnuts and coconut.
• Divide the batter evenly amongst the muffin cups. Top with extra coconut if desired. Bake 24-26 minutes or until a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

BANANA COCONUT MUFFINS

Steps:

• Preheat oven to 375 degrees Fahrenheit. If necessary, grease all 12 cups of your muffin tin with butter or muffin liners (my pan is non-stick and didn't require any grease).
• In a medium bowl, whisk together the flours, baking powder, salt and lemon zest. Stir in 1/2 cup of the shredded coconut.
• In a separate, medium bowl, whisk together the mashed banana, coconut oil, honey, egg and vanilla.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Divide the batter evenly between the muffin cups (a scant 1/4 cup batter each), then sprinkle the muffin tops with the remaining 1/4 cup shredded coconut. Sprinkle the tops with the raw sugar.
• Bake for about 17 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer muffins to a cooling rack and let them cool.