Need I say more? 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:
- 1 3/4 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 1/2 cup of vegetable oil
- 1/2 cup of vanilla yogurt
- 1 tsp vanilla extract
- 2 large, very ripe bananas
- 1 cup shredded coconut
- 1/2 cup of walnuts, crushed a bit
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.
In another bowl, mix the egg, oil, yogurt, 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.
Bake for 20-22 minutes or until golden brown and a tester inserted into the muffin comes out clean. Cool on a rack. Enjoy!