SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 268.6
  • Total Fat: 15.8 g
  • Cholesterol: 20.6 mg
  • Sodium: 111.7 mg
  • Total Carbs: 31.5 g
  • Dietary Fiber: 4.6 g
  • Protein: 3.7 g

View full nutritional breakdown of Banana Coconut Muffins calories by ingredient
Report Inappropriate Recipe

Banana Coconut Muffins

Submitted by: LEIGHWOMAN


Number of Servings: 9

Ingredients

    3/4 cup whole wheat pastry flour
    1/2 cup white whole wheat flour (or regular whole wheat flour)
    1 1/2 teaspoons baking powder
    1/4 teaspoon table salt
    zest of 1/2 lemon, finely chopped
    1/2 cup virgin coconut oil, melted
    1 cup ripe banana, mashed
    1/4 cup honey
    1 large egg, preferably at room temperature
    1 teaspoon vanilla extract
    3/4 cup unsweetened shredded coconut, divided
    1 tablespoon turbinado (raw) sugar

Tips

Easily doubled!


Directions

Preheat oven to 375F. Grease a muffin tin or line the tin with muffin liners (note that this recipe produces about 10 to 11 muffins).
In a medium bowl, whisk together the flours, baking powder, salt and lemon zest. Stir in 1/2 cup shredded coconut.
In a separate, medium bowl, whisk together the coconut oil, mashed banana, honey, egg and vanilla.*
Pour the wet ingredients into the dry ingredients and stir until just combined.
Divide batter among prepared muffin cups, then sprinkle the muffin tops with the remaining 1/4 cup coconut (about 1 to 2 teaspoons each). Top with a very light sprinkle of raw sugar.
Bake for about 20 minutes, until a toothpick inserted into the center comes out clean. Transfer muffins to a cooling rack and let them cool.

Serving Size: Makes 9 large muffins

Number of Servings: 9

Recipe submitted by SparkPeople user LEIGHWOMAN.





TAGS:  Snacks |

Great Stories from around the Web


Rate This Recipe