Banana Coconut Muffins (Banana Coconut Muffins)

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Banana Coconut Muffins (Banana Coconut Muffins)

Banana Coconut Muffins is a modern American recipe for a classic butterless breakfast or coffee time muffin made with bananas, coconut, almonds, cherries and chocolate. The full recipe is presented here and I hope you enjoy this classic American version of: Banana Coconut Muffins.

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Makes:

Rating:

Tags : Vegetarian Recipes Baking Recipes Cake Recipes USA Recipes

Banana Coconut Muffins: An American recipe for a butterless breakfast or coffee time muffin made with bananas, coconut, almonds, cherries and chocolate.

Ingredients:

2 eggs
100g sugar
120ml vegetable oil (or 100g butter, melted and cooled)
3 ripe bananas, mashed
1/2 tsp almond extract
180g plain flour
50g shredded coconut
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
50g slivered almonds, chopped
50g maraschino cherries, chopped
4 tbsp dark chocolate chips (optional)

Method:

Crack the eggs into a bowl and beat until thick and frothy. Add the sugar and the oil (or melted butter) beat until the sugar has dissolved.

Mix together all the remaining ingredients in a second bowl. Stir well to combine then add the egg mixture and stir until the dry ingredients are just moistened.

Divide the batter between the wells of a 12-cup greased muffin tin.

Transfer to an oven pre-heated to 170°C and bake for about 30 minutes, or until a skewer inserted into the centre of one of the muffins emerges cleanly.

Allow to cool in the tins for 10 minutes then turn out onto a wire rack to cool further.

Best served warm.