More Banana Coconut Muffins

"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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photo by Kim127 photo by Kim127
photo by Kim127
photo by Boomette photo by Boomette
photo by Redsie photo by Redsie
photo by Redsie photo by Redsie
Ready In:
45mins
Ingredients:
11
Serves:
12
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ingredients

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directions

  • Preheat oven to 325°F.
  • Coat 12 muffin cups with non-stick cooking spray or use paper liners.
  • Cream sugar and butter until light and fluffy.
  • Add eggs, one at a time, and mix thoroughly.
  • In a small bowl, mash bananas with a fork. Add milk, cinnamon and coconut. Add to egg/butter/sugar mixture and mix well.
  • 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).
  • Divide batter equally among muffin tins.
  • Bake for 30 minutes or until they test done.

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Reviews

  1. 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.
     
  2. 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.
     
  3. 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.
     
  4. Yummy muffins! The coconut is very subtle in these, but the banana shined through. Really liked the touch of cinnamon too. Made a dozen very nice sized muffins. Will be great for breakfast tomorrow and really hit the spot for a late afternoon snack with coffee!
     
  5. These were wonderful muffins. I used some frozen ripe bananas with Sucanat (like a healthier brown sugar), whole wheat pastry flour, 1/2 C coconut, 1/2 C nuts. When I mixed it all together, I thought it was too dry, so added some more milk. Will try applesauce next time instead of butter. Mine weren't pretty, but tasted delicious.
     
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Tweaks

  1. 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.
     
  2. mmmmmmmmmmmm simple and delicious. I used 1/2 cup sugar and 1/4 cup Splenda. Applesauce instead of butter (always in muffins). They cooked 25 minutes. Thanks SusieQ :)
     

RECIPE SUBMITTED BY

<p>Hello from suburban Fort Worth, Texas! <br /> <br /><br /> <br />______________________________________________ <br /> <br /> <br />*My rating system defined* <br /> <br />Very few recipes really knock my socks off - I love to cook but am not a gourmet. <br />This said: <br /> <br />***** - met all my expectations in taste &amp; appearance; directions were clear &amp; easy to follow. <br /> <br />**** - fell slightly short of my expectations in taste or appearance or directions were faulty or not completely clear. <br /> <br />*** - mediocre taste and/or appearance; most likely a recipe that I would not use again without much modification. <br /> <br />** - taste and/or appearance was not to my liking; a recipe that I would not attempt to modify or use again. <br /> <br />* - taste was absolutely not to my liking (I can't imagine ever using this rating as I can generally tell by the ingredients if I will enjoy the finished product or not) <br /> <br /> <br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/chefbanner1.jpg alt= /> <br />&nbsp;<br />&nbsp;<br /><img src=http://i77.photobucket.com/albums/j44/scmurray51/hagshat.jpg alt= /> <br />&nbsp;<br /><br />&nbsp;</p>
 
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