Banana Coconut Muffins

Name: Banana Coconut Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 serving(s)
Ingredients: 395.10 ml flour; 59.14 ml granulated sugar; 9.85 ml baking powder; 2.46 ml salt; 236.59 ml coconut; 118.29 ml raisins; 2 bananas, chopped; 1 egg; 118.29 ml milk; 59.14 ml brown sugar; 44.37 ml margarine or 44.37 ml butter, melted; 78.78 ml coconut; 9.85 ml brown sugar; 29.58 ml margarine; 1.23 ml cinnamon

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Submitted by RecipeNut

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photo by Nif_H

Ready In:: 35mins
Ingredients:: 15
Serves:: 12

ingredients

395.10 ml flour
59.14 ml granulated sugar
9.85 ml baking powder
2.46 ml salt
236.59 ml coconut
118.29 ml raisins
2 bananas, chopped
1 egg
118.29 ml milk
59.14 ml brown sugar
44.37 ml margarine or 44.37 ml butter, melted
Topping
78.78 ml coconut
9.85 ml brown sugar
29.58 ml margarine
1.23 ml cinnamon

directions

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.

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Reviews

These muffins are wonderful. The mixture of the banana and coconut is delicious!

HabaneroHog
Great combination of flavors. Went down well with fellow workers. Will be keeping this recipe.

Sueie
These were just incredibly moist and flavorful. A winning combination and sure to be a regular in my happy little kitchen. Thanks!

skat5762
These have a nice flavour and texture and lovely presentation with their crumbly, golden brown tops. The only change I made was to use sultanas in place of raisins, which I did not have. To me, the topping makes them, and anyone leaving it off might be disappointed as the muffin itself isn't very sweet. They taste especially good buttered. Cooking time was right for me.

Soobeeoz
Very tasty and easy to make. My colleagues loved them and I got recipe requests.

micro_ang

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Tweaks

We had a recent vacation in Jamaica and they use fresh grated coconut in different dishes so I tried that here. I did not use the raisins and replaced margarine in the muffin for canola oil. They turned out amazingly well. I used three smaller bananas and chopped them; I loved how the muffins are not overly heavy like mashed banana muffins can be. Our margarine (milk and soy free due to allergies) is very fluffy and I thought the topping was too wet and gooey so I added ~1 Tbs. whole wheat flour and 1 tsp. golden flax seeds. Nice crunch!

Canada Goose
These muffins are amazing. I added an extra banana, forewent the raisins, used vegetable oil instead of melted butter (but still used butter in the topping), and added nutmeg to the topping. I had to add 3 minutes of baking time, but this might just be an oven quirk.

Chih2539
Super ! Lovely flovour, light and fluffy. Used white chocolate morsels instead of the raisins and added some hazlenuts. Will double the topping the next time round. Thanks for posting.

G.K.s mom
I made these muffins last night and they are soooo delicious. I did substitute some of the white flour for whole wheat to bump up the fibre content. I also added the bananas to the wet ingredients as I found them easier to mix that way. They turned out great. I will definately make them again-the topping is a nice touch. Thanks for posting.

Chefwendel
These have a nice flavour and texture and lovely presentation with their crumbly, golden brown tops. The only change I made was to use sultanas in place of raisins, which I did not have. To me, the topping makes them, and anyone leaving it off might be disappointed as the muffin itself isn't very sweet. They taste especially good buttered. Cooking time was right for me.

Soobeeoz