BANANA CRUNCH MUFFINS
Provided by Ina Garten
Time 45m
Yield 18 large muffins
Number Of Ingredients 15
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.
BANANA PINEAPPLE COCONUT MUFFIN RECIPE - (4.5/5)
Provided by kayjayjohnson
Number Of Ingredients 15
Steps:
- In a large bowl, combine your flour, sugars, baking powder, baking soda and salt. Drain both of your cans of Dole Crushed Pineapple. Pour pineapple into a food processor and puree. Peel your Dole Bananas and add them to the pineapple mixture, pureeing again. You do not have to puree your bananas, if you prefer you can simply mash them with the fork. Add your pineapple/banana puree, eggs, oil, vanilla and yogurt to your dry ingredients. Combine ingredients until just mixed. Add in your white chocolate chips and shredded coconut if desired. Fill paper lined or greased muffins tins 2/3 to 3/4 of the way full. If desired sprinkle a bit of shredded coconut on top. Bake at 350°F for 13 to 16 minutes or until a toothpick into the center comes out clean. Let cool and enjoy!
PINEAPPLE BANANA MUFFINS
Make and share this Pineapple Banana Muffins recipe from Food.com.
Provided by BestTeenChef
Categories Quick Breads
Time 40m
Yield 30 muffins, 12-18 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, stir together flour, sugar, nuts, baking soda, salt and cinnamon.
- In separate bowl, beat eggs; stir in bananas, pineapple and oil until blended, Add all at once to dry ingredients; stir just until moistened.
- Spoon into large greased muffin cups filling two-thirds full.
- Bake at 375 F (180 C) over for 20-30 minutes or until tops are firm to the touch.
Nutrition Facts : Calories 531.5, Fat 25.7, SaturatedFat 3.6, Cholesterol 46.5, Sodium 394.3, Carbohydrate 71.2, Fiber 3.2, Sugar 40.2, Protein 7.3
PINEAPPLE BANANA MUFFINS
From Merritt Island, Florida, Grace Bryant writes, "Sometimes I prepare the dry ingredients and wet ingredients the night before and mix them together in the morning so the muffins are fresh and warm for breakfast."
Provided by Taste of Home
Time 35m
Yield 6 muffins.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the flours, sugar, baking soda, baking powder, cinnamon, nutmeg and salt. In another bowl, whisk the egg, oil, milk and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and pineapple. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 224 calories, Fat 10g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 181mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
PINEAPPLE COCONUT MUFFINS
Let pineapple and coconut bring a refreshing twist to muffins with this recipe from Vicki Schrupp of Little Falls, Minnesota. Topped with sliced almonds, the moist morsels include sour cream and cream cheese.
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, beat cream cheese, sugar and extracts until smooth; stir in egg. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream just until moistened. Fold in pineapple and coconut., Fill greased or paper-line muffin cups three-fourths full. Sprinkle with almonds. Bake at 350° for 25 minutes or until muffins test done. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 151 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 159mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
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
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
PINEAPPLE & COCONUT MUFFINS
These are easy to make, and totally delicious! From the January 2009 issue of "recipes +" magazine.
Provided by Sara 76
Categories Dessert
Time 50m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 180°C Spray a 12 hole muffin tray with cooking oil.
- Sift flour into large bowl; add sugar and stir to combine. Make well in centre. Combine milk, reserved juice, egg and butter in a jug; pour into well. Add pineapple. Using a large metal spoon, stir until just combined.
- Spoon mixture into prepared holes. Bake for 20-25 minutes or until skewer inserted comes out clean. Let cool for 5 minutes. Lift muffins to a wire rack.
- When cool, spread muffins with icing; sprinkle with coconut.
- ICING:.
- Using an electric mixer, beat cream cheese and sugar in a medium bowl until light and fluffy. Stir in essence.
Nutrition Facts : Calories 255.3, Fat 11.8, SaturatedFat 7.4, Cholesterol 47.2, Sodium 394.1, Carbohydrate 33.5, Fiber 0.9, Sugar 14.7, Protein 4.3
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