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