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Banana Nut Coconut Muffins

February 17, 2008


Rich, light and airy muffins with a great topping of coconuts and walnuts will make people wishing you made two dozen – perfect for freezing, great for quick gifts and things to do with “getting old” bananas. These muffins are airy and not dense like banana bread. Serve right out of the oven with honey-butter, oh my!

  • 2 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 cup white sugar
  • 1 jumbo egg (or 1 large egg and 1 extra yolk)
  • 1 cup whole milk
  • 4 tablespoons melted butter
  • 2 medium sized bananas
  • 2/3 cup shredded coconut
  • 2/3 cup walnuts
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon pure vanilla extract
  • ****Equipment Needed:
  • Preheated oven at 400, greased muffin pans, sieve, 2 bowls and wooden spoon.
  • ****Notes: Do not over beat mixture or let stand too long before baking for best results in tall muffins which are crisp on the outside and light and fluffy on the inside.

  1. Preheat oven to 400 degrees and make sure your oven rack is placed in the middle of your oven.
  2. Melt butter and set aside to cool down.
  3. Grease muffin pan and do not forget to baste to top of the pan too so that any muffins that may bake up over can be easily removed after baking.
  4. In one bowl, take bananas and using pastry fork or potato masher, mush and mince till well – it looks like mush.
  5. Add milk, eggs and vanilla to bananas.Stir till well combined, using whisk to beat up eggs.
  6. In separate bowl, measure flour and place into sieve over second bowl.
  7. Add salt, sugar, baking soda, baking powder, nutmeg and cinnamon.
  8. Sieve once more and set aside dry ingredients.
  9. To sifted flour mixture, add walnuts and coconuts. With wooden spoon, mix to that the coconut and walnuts are well combined into the flour mixture.
  10. Add wet ingredients to dry ingredients.
  11. Stir with wooden spoon, do not beat. Make sure the dry ingredients are well combined.
  12. Immediately place batter into muffin pans 2/3 full.
  13. Sprinkler additional coconut and walnuts on top if you would like.
  14. Place in oven and bake for 20-25 minutes.
  15. Let cool for two minutes once out of the oven. Then using a dinner knife, carefully go around the edges, muffins should easily pop out.
  16. Serve immediately or let cool then freeze muffins for instant breakfast compliments. I assure you!

Banana-Nut-n-Coconut Muffins @ Group Recipes

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3 Comments leave one →
  1. JessyF permalink
    October 11, 2009 10:38 pm

    Is the butter used to grease the pan, or is it added to the wet ingredients?

    • chefmaven permalink
      October 12, 2009 7:28 am

      The melted butter is used with the wet ingredients – thanks for pointing that out. I would use a little butter to grease the muffin tins and the top portion of the muffin pan as well (the places where the tops of the muffins can sometimes stick)

      let me know how they turn out – I just make these the other day in fact, since it has been getting colder – and they turned out fantastic – great to freeze as well, and to take out a few as you need them.

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