Banana, Coconut, and Walnut Muffins
Servings 12
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.