Banana, Coconut, and Walnut Muffins
I loved the banana chocolate chip muffins so much that I couldn’t wait to use the base recipe for another type of muffin. I decided on coconut, walnuts, and banana, which are three of my favorite ingredients. They had a perfect balance of sweetness from the banana and coconut, and a great salty crunch from the walnuts. They were so moist, fluffy, and delicious that it was hard to eat just one. I truly loved these muffins, and so did my husband and children. I served them for dessert one night when our friends were visiting, and they loved them as well. I highly recommend making these tasty treats – they are sure to please.
Banana, Coconut, and Walnut Muffins
Ingredients:
- 1¾ cup flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup of vegetable oil
- ½ cup of vanilla yogurt
- ½ cup sugar
- ¼ cup brown sugar
- 1 egg, room temperature
- 1 tsp vanilla extract
- 2 large, very ripe bananas
- 1 cup shredded coconut
- ½ cup of walnuts, crushed
How to Make Banana, Coconut, and Walnut Muffins:
Preheat the oven to 350 degrees. Coat a muffin tray with cooking spray.
In a large bowl, mix the flour, baking powder, salt, baking soda, white sugar, and brown sugar until well combined.
Preheat the oven to 425 degrees. Coat a muffin tray with cooking spray.
Mix the flour, baking powder, baking soda, and salt until well combined.
In another bowl, mix the oil, yogurt, white sugar, brown sugar, egg, vanilla, and mashed bananas until mixed thoroughly.
Slowly combine the dry ingredients into the wet ingredients without overmixing.
Add the coconut and walnuts, then fold them into the batter.
Pour the batter evenly into the prepared muffin tray.
Bake the muffins at 425 degrees for 5 minutes, then, without opening the oven door, reduce the oven temperature to 350 degrees and bake for an additional 13-15 minutes, or until a toothpick inserted in the center comes out clean. Side Note: This helps create a dome on top of the muffin.Â
Allow the muffins to cool for 5 minutes in the muffin tray, then transfer to a wire rack to continue cooling.
Ingredients
- 1¾ cup flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup of vegetable oil
- ½ cup of vanilla yogurt
- ½ cup sugar
- ¼ cup brown sugar
- 1 egg room temperature
- 1 tsp vanilla extract
- 2 large very ripe bananas
- 1 cup shredded coconut
- ½ cup of walnuts crushed
Instructions
- Preheat the oven to 350 degrees. Coat a muffin tray with cooking spray.
- In a large bowl, mix the flour, baking powder, salt, baking soda, white sugar, and brown sugar until well combined.
- Preheat the oven to 425 degrees. Coat a muffin tray with cooking spray.
- Mix the flour, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the oil, yogurt, white sugar, brown sugar, egg, vanilla, and mashed bananas until mixed thoroughly.
- Slowly combine the dry ingredients into the wet ingredients without overmixing.
- Add the coconut and walnuts, then fold them into the batter.
- Pour the batter evenly into the prepared muffin tray.
- Bake the muffins at 425 degrees for 5 minutes, then, without opening the oven door, reduce the oven temperature to 350 degrees and bake for an additional 13-15 minutes, or until a toothpick inserted in the center comes out clean. Side Note: This helps create a dome on top of the muffin.
- Allow the muffins to cool for 5 minutes in the muffin tray, then transfer to a wire rack to continue cooling.
These are GREAT muffins. Seriously, GREAT. I made them for a girls brunch on Saturday and they were so much of a hit that I made them again on Sunday for my man to freeze and eat as a quick breakfast. They remind me a lot of my mother’s banana bread, the Moosewood recipe.
I made one addition: about 3 teaspoons of powdered coconut milk, to give them a little bit of an extra coconut kick. I also added a little piece of walnut to the top of each after cooking for about 8 minutes, just for aesthetics!
Delicious.