Coconut Banana Crunch Muffins Recipe Recipes Recipe For Banana

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BANANA CRUNCH MUFFINS



Banana Crunch Muffins image

Provided by Ina Garten

Time 45m

Yield 18 large muffins

Number Of Ingredients 15

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

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.

COCONUT BANANA CRUNCH MUFFINS RECIPE - (4.4/5)



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

Provided by NikkiH93

Number Of Ingredients 9

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

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.

BANANA COCONUT MUFFINS



Banana Coconut Muffins image

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

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

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.

BANANA CRUNCH MUFFINS



Banana Crunch Muffins image

This recipe is from one of my favorite chefs, Ina Garten, The Barefoot Contessa! They are wonderful!!

Provided by quotFoodThe Way To

Categories     Quick Breads

Time 55m

Yield 18 muffins

Number Of Ingredients 15

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 milk
2 teaspoons vanilla
1 cup mashed ripe banana (2 bananas)
1 cup medium-diced ripe banana (1 banana)
1 cup walnuts, chopped
1 cup granola cereal
1 cup sweetened flaked coconut
dried banana pieces

Steps:

  • Preheat oven to 350 degrees.
  • Line 18 large muffin cups with paper liners.
  • Sift the flour, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attatchment.
  • Add the melted butter and blend.
  • In a separete bowl, combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour mixture.
  • Scrape the bowl and blend well; DO NOT OVER MIX.
  • 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, if desired.
  • Bake for 25-30 minutes, or until tops are brown and a toothpick comes out clean.
  • Cool slightly, remove from pan, and serve.

Nutrition Facts : Calories 386.3, Fat 19.2, SaturatedFat 9.3, Cholesterol 55.8, Sodium 206, Carbohydrate 49.6, Fiber 2.2, Sugar 28.2, Protein 5.7

BANANA MUFFINS WITH A CRUNCH



Banana Muffins with a Crunch image

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

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

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

BANANA CHOCO-COCONUT MUFFINS



Banana Choco-Coconut Muffins image

A delicious combination of bananas, chocolate, and coconut. It's like a marriage of a Mounds® bar and the banana bread of our childhood - perfect for school lunches or just whenever! Store in an airtight container.

Provided by VRCOOK

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Chocolate Muffin Recipes

Time 50m

Yield 12

Number Of Ingredients 14

cooking spray
1 ½ cups all-purpose flour
½ cup brown rice flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup white sugar
¼ cup butter, softened
2 eggs
1 cup mashed ripe bananas
½ cup sour cream
1 teaspoon vanilla extract
½ cup chocolate chips
½ cup sweetened flaked coconut

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.

Nutrition Facts : Calories 272.9 calories, Carbohydrate 43.9 g, Cholesterol 41.7 mg, Fat 9.9 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 6 g, Sodium 295.1 mg, Sugar 24.1 g

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