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    You are in: Home / Recipes / More Banana Coconut Muffins Recipe
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    More Banana Coconut Muffins

    More Banana Coconut Muffins. Photo by Kim127

    1/4 Photos of More Banana Coconut Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    SusieQusie's Note:

    There are a number of similar recipes on Zaar but none just like this one. And gosh knows, we all love our muffins!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325°F.
    2. 2
      Coat 12 muffin cups with non-stick cooking spray or use paper liners.
    3. 3
      Cream sugar and butter until light and fluffy.
    4. 4
      Add eggs, one at a time, and mix thoroughly.
    5. 5
      In a small bowl, mash bananas with a fork. Add milk, cinnamon and coconut. Add to egg/butter/sugar mixture and mix well.
    6. 6
      In another bowl, whisk flour with baking soda, baking powder and salt. Add to wet mixture and stir until just combined. (over mixing yields a tough muffin).
    7. 7
      Divide batter equally among muffin tins.
    8. 8
      Bake for 30 minutes or until they test done.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on March 28, 2011

      55

      I made some changes to make the recipe healthier, but they turned out great! My kids (age 11 down to 18 months) LOVED them. I doubled the recipe. I subbed applesauce as another reviewer suggested (1 cup for the 1 cup of butter I would have needed). I subbed 1 cup prarie gold flour (a whole wheat), 1 cup whole wheat, 1/2 cup flaxseed, and 1 1/2 cups all purpose flour- and I measured scant knowing it would be a bit dry with these changes. I decreased the sugar to 3/4 cup aproximately (yep didn't go anywhere near 2 cups for doubling) but I also added a bit of molasses (that I didn't measure LOL)- probably 1/4 cup or maybe 1/2. I subbed yogurt for the milk. I did 1 Tablespoon cinnamon, omitted the salt entirely, added about 1 tsp of ginger, about 1/2 tsp allspice. Doubled the coconut (but measured scant). baking soda and baking powder were doubled as were the eggs. I just mixed it all together since I didn't have butter to cream with sugar.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 07, 2009

      55

      I would make these again -- I used 1/2 tsp salt as previous rater recommended but found 12 muffins to be overflowing -- I will make 18 or else make minis next time. Could also add blueberries to mixture - or maybe milk chocolate chips. Good flavor and great use of over-ripe bananas.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 26, 2008

      45

      We liked these but next time would cut the salt in half. Otherwise the flavor is just right. Thanks Susie! Made for Please Review tag game. Please see my rating system.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for More Banana Coconut Muffins

    Serving Size: 1 (85 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 277.9
     
    Calories from Fat 103
    37%
    Total Fat 11.5 g
    17%
    Saturated Fat 7.6 g
    38%
    Cholesterol 51.5 mg
    17%
    Sodium 430.0 mg
    17%
    Total Carbohydrate 41.1 g
    13%
    Dietary Fiber 1.5 g
    6%
    Sugars 22.4 g
    89%
    Protein 3.7 g
    7%

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