Banana Split Muffins Recipe
These banana split mufins perfectly blend the flavor of bananas with coconut for a very flavorful and rich muffin recipe that is yummylicious with dollops of health benefits. Baked with walnuts and sugar, these banana and coconut muffins are perfect for the summer and a real treat for everyone!
Ingredients
2 egg whites
1/3 cup granulated sugar 75 mL
2/3 cup flaked coconut 150 mL
2 cups packaged biscuit mix 500 mL
1/4 cup granulated sugar 50 mL
2/3 cup milk 150 mL
2 tbsp shortening, melted 25 mL
2 egg yolks, beaten
Half small banana, cut into12 cubes
12 maraschino cherries,halved
12 walnut halves
Directions
In a small bowl, beat egg whites until soft peaks form.
Gradually add 1/3 cup (75 mL) sugar and continue beating until stiff peaks form.
Fold in coconut and set aside.
In a large bowl, mix together biscuit mix and 1/4 cup (50 mL) sugar.
In another bowl, combine milk, shortening and egg yolks.
Add this mixture all at once to dry ingredients.
Stir just until moistened.
Spoon 1 1/2 tbsp (20 mL) batter into the bottom of each prepared cup.
Place a banana cube, cherry half and walnut half on top of batter.
Cover with 1 tbsp (15 mL) more batter.
Spoon 1 1/2 tbsp (20 mL) meringue mixture on each muffin.
Top with remaining cherries.
Bake in preheated oven for 15 to 20 minutes
Gradually add 1/3 cup (75 mL) sugar and continue beating until stiff peaks form.
Fold in coconut and set aside.
In a large bowl, mix together biscuit mix and 1/4 cup (50 mL) sugar.
In another bowl, combine milk, shortening and egg yolks.
Add this mixture all at once to dry ingredients.
Stir just until moistened.
Spoon 1 1/2 tbsp (20 mL) batter into the bottom of each prepared cup.
Place a banana cube, cherry half and walnut half on top of batter.
Cover with 1 tbsp (15 mL) more batter.
Spoon 1 1/2 tbsp (20 mL) meringue mixture on each muffin.
Top with remaining cherries.
Bake in preheated oven for 15 to 20 minutes
