![]() ![]() Make sure you are choosing a banana that is browning and is a bit soft to the touch for the best results. To make these dairy-free, substitute cow’s milk or almond, soy or another plant-based alternative.Gluten free – Make banana coconut muffins gluten free by using a 1:1 gluten free flour blend that contains xanthan gum to replace the all-purpose flour.You can also or use another type of chopped nuts such as pecans or cashews if desired. To make these coconut banana muffins nut-free, omit the nuts in the recipe.Also, do not turn your oven higher than 350 Fahrenheit to bake as they risk drying out faster. You want to make sure that you don’t overmix the batter as it will become tough. Transfer muffins to a wire rack to cool before serving. Bake until a toothpick inserted comes out clean, about 30 minutes. Divide the muffin batter evenly between the muffin liners and sprinkle coconut on top of each muffin. Combine the wet and dry ingredients together, then fold in the diced banana, granola, nuts and coconut flakes. Mix the melted and cooled butter along with the egg and milk and mashed overripe bananas until fully combined. While the oven is preheating, mix the dry ingredients into a large bowl. Preheat the oven to 350 Fahrenheit and line a muffin tin with paper liners. The sweetened coconut will create a sweeter flavor. Shredded Coconut – This gives these muffins a sweet flavor and a great texture inside the muffin and sprinkled on top. You can use sweetened or unsweetened coconut.Diced Walnuts – Gives a crunchy nutty flavor to the inside.Mashed & Ripe Bananas – A combination of these two will give the muffins a moist texture and natural sweetness.Vanilla Extract – Gives a light vanilla flavor throughout.Milk – Thins out the muffins while adding a rich creaminess.Egg – Leavens the muffin and helps them set and hold together.You can also replace half of the butter with applesauce. Unsalted Butter – Gives the muffins a buttery flavor and helps make them moist. You can substitute the butter for coconut oil.Kosher Salt – Balances the flavors in the muffins.Baking Powder & Baking Soda – Helps the muffins rise and become fluffy.Sugar – Sweetens the muffins along with the natural sweetness of bananas.You can also substitute half of the all purpose flour for whole wheat flour, if desired. All-Purpose Flour – The main dry ingredient, all-purpose flour brings the muffin batter together. You can substitute with a gluten free 1-1 all purpose flour to make them gluten free.I visit your page quite often and am always pleased with your recipes.” – Amber I had dark chocolate coconut on hand and it was perfection. “This is one of my favorite recipes to make!! It’s really simple and the muffins are so good every time!! I’ve made them several times with different add ins (blueberries, cranberries & white chocolate, peaches, etc.) and they always turn out great!” – Dara.This week I’m going to add 1/2 cup of hemp seed hearts instead of the walnuts. ![]() Through the years I’ve played around with the recipe and it’s always been good. “I’ve been making these banana coconut muffins for years and they’re a favorite around here.6 More Muffin Recipes What People are Saying About This Recipe ![]()
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