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Banana, Coconut and Walnut Muffins

Banana, Coconut and Walnut MuffinsNeed 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:

Ingredients:

  • 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

Banana, Coconut and Walnut Muffins

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!

Banana, Coconut and Walnut Muffins

 

Click here for a printable version of this recipe

 

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2 Comments

  1. 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.