Banana Coconut Muffins

Bring on a scrumptious tasty muffin recipe any day of the week! This banana coconut cream muffin recipe is fruity, tender, not too sweet, and is perfect served warm!

This particular recipe calls for coconut cream so the coconut taste is mild but you could always add some desiccated coconut to boost the coconut flavor profile.

I absolutely love baking and cooking for my family, I think it’s one of my love languages! And as I get a little older and a little wiser, I’ve started to take a real vested interest in my families health and my own.

This recipe is a creative way to ease into diversifying traditional baking flavors and ingredients without rocking the boat (you know how kids can be!) and I also try to make sure that I’m using non toxic bakeware.

This banana coconut muffin recipe is perfect for a morning tea with family and friends or I like to freeze 75% of the muffin batch for my kids and husband to grab on the go for school and work lunches, it defrosts (while keeping the rest of your lunch cold) and is perfect to eat by morning tea/lunch.

These muffins also a great quick & easy dessert, it gives you a little sugar without feeling like you’ve over done it!

I get a few questions regarding whether you have to use ripe bananas for muffins and the answer is yes! Under ripe bananas do not cook down as well and tend to have a less sweet taste.

This is the perfect recipe for ripe bananas because no one wants to waste them! Sometimes I will throw my obviously overripe bananas in the fridge if I know I’ll be making a batch but don’t have the time to cook them till tomorrow or the weekend.

Tips for baking Banana Coconut Muffins:

• Use ripe bananas, otherwise the batter will be lumpier and not balanced sweetness wise.

• It’s not a strong coconut taste, if you want to boost the coconut flavor: add an extra 1/8 cup coconut cream and reduce to 1 egg. You could also add some desiccated coconut on top of the muffins.

• Leave the muffins in the muffin pan for 5 - 10 minutes. As the muffins cool they retract from the sides of the pan, once this happens it’s easier to remove the muffins without tearing them. If you leave them in for too long (approximately +10mins) the caramelized sugars harden and causes the muffins to stick.

Enjoy with a cup of your favorite coffee or tea! Paige x

Banana Coconut Cream Muffins

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Yield: 10 - 12

Author: Paige

Prep time: 22 MinCook time: 25 MinTotal time: 47 Min

This Banana Coconut Cream Muffin recipe is fruity, tender, not too sweet and is perfect served warm!

Ingredients

• 2 medium size ripe bananas, mashed
• 1 teaspoon vanilla bean extract
• 1/4 cup white sugar
• 1/3 cup melted butter, cooled
• 1/4 cup coconut cream
• 2 eggs, whisked
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon cinnamon
• Pinch of salt
• Pinch of nutmeg

Instructions

1. Preheat oven to 355 F fan bake. Lightly grease a non-stick 12 muffin pan.
2. In a large bowl whisk together banana, vanilla bean extract, sugar, and butter. Once mixed, whisk in coconut cream and eggs.
3. Dump flour, baking powder, baking soda, cinnamon, salt, & nutmeg on top of the wet ingredients.
4. Using a rubber spatula, stir the drying ingredients on top a little. Then fold dry ingredients into the wet ingredients, until combined.
5. Spoon banana muffin mixture into the muffin cavities, filling up to 3/4 of the way. Put muffins in oven to cook for 17 - 25 minutes (varies by oven), cooked when skewer comes out clean.
6. Remove from oven, allow to cool in muffin pan for 5 - 10 minutes. Then place banana muffins on a cooling rack.

Nutrition Facts

Sugar

8 g

Sodium

163 mg

Sat. Fat

6 g

Protein

4 g

Net carbs

29 g

Fiber

1 g

Fat

10 g

Cholesterol

49 mg

Carbs

30 g

Calories

220 kcal

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muffins, banana coconut cream muffins, easy banana muffins, coconut cream muffin recipe

dessert, baking, muffins

American

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