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Banana Coconut Muffins Recipe
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Tablespoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Mashed ripe banana||1 Cup (16 tbs)|
|Whole milk||2⁄3 Cup (10.67 tbs)|
|Unsalted butter||1⁄2 Cup (8 tbs), melted and cooled|
|Egg||1 , beaten|
|Vanilla extract||1 Teaspoon|
|Flaked coconut||1 Cup (16 tbs), lightly toasted|
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
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.