Banana Coconut Muffins Recipe

Summary

CuisineCourse
MethodVegetarian
Main Ingredient

Ingredients

 All purpose flour2 Cup (32 tbs)
 Baking powder1 Tablespoon
 Salt1⁄2 Teaspoon
 Sugar1⁄3 Cup (5.33 tbs)
 Mashed ripe banana1 Cup (16 tbs)
 Whole milk2⁄3 Cup (10.67 tbs)
 Unsalted butter1⁄2 Cup (8 tbs), melted and cooled
 Egg1 , beaten
 Vanilla extract1 Teaspoon
 Flaked coconut1 Cup (16 tbs), lightly toasted

Nutrition Facts

Serving size: Complete recipe

Calories 2949 Calories from Fat 1370

% Daily Value*

Total Fat 158 g243.7%

Saturated Fat 111.2 g555.9%

Trans Fat 0 g

Cholesterol 468.4 mg

Sodium 2332.4 mg97.2%

Total Carbohydrates 345 g115.1%

Dietary Fiber 29.8 g119.2%

Sugars 82.5 g

Protein 44 g87.6%

Vitamin A 64.2% Vitamin C 2.1%

Calcium 139% Iron 95.1%

*Based on a 2000 Calorie diet

Directions

Combine first 4 ingredients in a medium bowl; make a well in center of mixture.
Combine banana, milk, butter, egg, and vanilla; stir well.
Add coconut; stir just until blended.
Add banana mixture to dry ingredients, stirring just until dry ingredients are moistened.
Spoon batter into greased muffin pans, filling two-thirds full.
Bake at 400° for 20 minutes or until muffins are golden.
Let cool on a wire rack 5 minutes, and remove from pans.
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