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Banana Coconut Muffins

  • Writer: Kaylie
    Kaylie
  • Apr 20, 2020
  • 2 min read

Combining two topicals flavours like coconut and banana puts a new spin on a classic banana muffin.


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I was running low on white flour and the grocery stores were also nearly out of flour so I decided to use a mixture of brown and white flour for this recipe. I even fooled my dad with these muffins, he couldn’t tell there was brown flour in these at all. Oats and walnuts are also mixed into this recipe to add a nice crunch. Crumble is usually made with butter, brown sugar and flour, this recipe I wanted to try something different so I combine coconut, brown sugar and coconut oil to make this crunchy top.


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Banana Coconut Muffins


Ingredients:

makes 12 muffins


For muffins

- 1 cup all purpose flour

- 1/2 cup brown flour

- 1 cup sugar

- 1 teaspoon baking powder

- 1/2 teaspoon baking soda

- 1/2 teaspoon sea salt

- 1/2 cup butter, melted and room temperature

- 1 egg

- 1/3 cup milk

- 1 teaspoon vanilla extract

- 1 cup mashed bananas ( I always freeze over ripe bananas they soften and turn brown first)

- 1/2 cup walnuts, chopped

- 1/2 cup oats

- 1/2 cup sweetened shredded coconut


For Crumble

- 1/4 cup coconut oil, melted

- 1/2 cup brown sugar

- 1/3 cup sweet shredded coconut


Instructions:

1. Preheat oven to 350F and line muffin tins with paper liners. In a large bowl combine flours, baking powder, baking soda, and salt.

2. In a medium bowl combine mashed banana, cooled butter, sugar, egg, milk and vanilla and mix until well combined.

3. Add wet ingredients to dry and mix until just combined, fold in walnuts, coconut and oats. (Don’t over mix)

4. Spoon batter equally into 12 paper liners.

5. Combine all ingredients for crumble and mix until crumble like consistency, should be a little dry, if not add more brown sugar and coconut. 6. Top each muffin with some crumble and place in preheated oven, bake 25-30 minutes or until toothpick inserted into center of muffin comes out clean. Allow them to cool for 5 minutes in pan before transferring them to a wire cooling rack.


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Eat these fresh or freeze them for up to 2 months. The one thing I’m taking away from all this baking during quarantine is a fully stocked freezer.

Enjoy!

Recipes and more will always be posted on my instagram follow me @kaylieped

 
 
 

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