Best 12 Banana Coconut Muffins Recipes

BANANA COCONUT MUFFINS

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.

COCONUT FLOUR BANANA NUT MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease or line 6 muffin cups.
• Blend together eggs, banana, honey, butter, vanilla extract, and salt in a large bowl with an electric mixer until combined.
• Combine coconut flour, baking powder, and cinnamon in a separate bowl. Whisk into banana batter until there are no lumps. Fold in walnuts. Pour batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean and tops are golden brown, about 20 minutes.

SHANNON'S BANANA COCONUT MUFFINS

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.

BANANA COCONUT FLAXSEED MUFFINS WITH APPLE AND CHIA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with butter.
• Combine flaxseed meal, sugar, chia seeds, baking powder, and cinnamon in a bowl. Add bananas, eggs, and apple; mix batter thoroughly. Stir in 6 tablespoons coconut flakes. Fill tin 3/4 full with batter. Sprinkle remaining 2 tablespoons coconut flakes on top.
• Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes.

BANANA CHOCO-COCONUT MUFFINS

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.

BANANA COCONUT MUFFINS

Steps:

• 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.

COCONUT BANANA BREAD MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Spray your mini muffin tin with non stick cooking spray.
• Mash your bananas, and add your applesauce, milk, egg, salt, and vanilla until fully combined.
• Mix in your sugar, baking soda and baking powder.
• Add your flour and mix until it is fully combined.
• Stir in your coconut.
• Add a spoonful of batter into each hole, of the muffin tin. Don't overfill it, but just fill it until it almost reaches the top of the hole.
• Bake for 15 minutes, or until the edges become golden, then remove from the oven.
• Let cool, and enjoy.

COCONUT BANANA MUFFINS

Steps:

• Cream together the butter and eggs.
• Mix in the ripe bananas and vanilla.
• In a small bowl, mix the flour, salt, baking powder, and sugar together.
• Add to the wet ingredients and mix just until all is moistened.
• Add the walnuts and coconut.
• Spoon the batter into muffin tins.
• Bake at 350 for 30 minutes or so, until done.

COCONUT AND BANANA OAT MUFFINS RECIPE BY TASTY

Steps:

• Preheat oven to 375°F
• Line a muffin tin with muffin tin liners.
• In a food processor, add in oats and pulse until the texture resembles flour.
• In a separate bowl, mash bananas until you get a smooth mixture.
• Heat coconut oil over a stove or in the microwave until it is melted.
• While coconut oil is heating, add sugar and eggs into banana mixture and stir well.
• Add the melted coconut oil into the bowl with the previous mixture.
• Now, add in all dry ingredients and mix well.
• Fill each individual muffin cup with ¼ cup of mixture.
• Bake for 35 minutes or until golden brown.
• Enjoy!

BANANA CHOCOLATE CHIP MUFFINS WITH COCONUT

Steps:

• 1. Preheat oven to 350 degrees
• 2. In mixing bowl blend ripe bananas, melted margarine,and brown sugar. Add egg and vanilla and mix completely.
• 3. Add baking soda and salt to flour and add into banana mixture. Blend until there are no lumps. Add chocolate chips and mix into batter.
• 4. Pour into prepared muffin pans 1/2 to 3/4 full(I used a pan that had 6 x-large and a pan with 6 regular size muffins). Will make aprox. 18 regular muffins. add coconut to the muffins prior to baking, use as little or as much as you like.
• 5. Bake for 30 to 35 min or until done.

COCONUT BANANA CRUNCH MUFFINS RECIPE - (4.4/5)

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

Steps:

• Heat oven to 350°F Lightly oil 12 muffin cups or coat them with cooking spray.
• In a medium bowl, whisk together flour, baking powder, cinnamon, baking soda and salt. Stir in coconut. Set aside.
• In another bowl, whisk together bananas, buttermilk and vanilla. Set aside.
• In another bowl, use an electric mixer on high to beat butter until smooth, about 1 minute. Add brown sugar and beat until fluffy, about 2 minutes longer. Beat in egg.
• With mixer on low, alternately beat in dry ingredients in three additions and banana mixture in two additions, beating until just combined each time.
• Fill each muffin cup about two-thirds full. Bake for 25-30 minutes or until the tops of the muffins spring back when lightly pressed at the center, and a skewer inserted comes out clean.
• Transfer muffins to a wire rack to cool.