Banana Coconut Mini Muffins

14 INGREDIENTS • 7 STEPS • 50MINS

Banana Coconut Mini Muffins

These Banana Coconut Mini Muffins make a fantastic portable breakfast or snack and keep for a couple of days!

Love This Recipe?

These Banana Coconut Mini Muffins make a fantastic portable breakfast or snack and keep for a couple of days!

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

50MINS

Total Time

Ingredients

Servings

12

us / metric

as needed

Coconut Oil Cooking Spray

1 3/4 cups

All-Purpose Flour

3/4 cup

Dark Brown Sugar

1 Tbsp

Baking Powder

1 Tbsp

Flaxseeds, ground

1 tsp

Ground Cinnamon

1/4 tsp

Ground Mahlab

1 pinch

Salt

3

Bananas, overripe, mashed

1 cup

Milk

2

Eggs

1/2 tsp

Coconut Extract

1/2 cup

Unsweetened Shredded Coconut

1/2 cup

Granola

Nutrition Per Serving

VIEW ALL

Calories

221

Fat

5.3 g

Protein

5.1 g

Carbs

39.3 g

Love This Recipe?

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

Cooking Instructions

Hide images

step 1

Preheat the oven to 350 degrees F (180 degrees C).

step 2

Whisk the All-Purpose Flour (1 3/4 cups), Dark Brown Sugar (3/4 cup), Baking Powder (1 Tbsp), Flaxseeds (1 Tbsp), Ground Cinnamon (1 tsp), Ground Mahlab (1/4 tsp), and Salt (1 pinch) together in a large mixing bowl.

step 3

Whisk the Bananas (3), Milk (1 cup), Eggs (2), and Coconut Extract (1/2 tsp) together in another bowl.

step 4

Pour the wet ingredients into the dry ingredients and whisk it all together until it is a smooth batter. Switch to a spatula and fold in the Unsweetened Shredded Coconut (1/2 cup) and Granola (1/2 cup).

step 4 Pour the wet ingredients into the dry ingredients and whisk it all together until it is a smooth batter. Switch to a spatula and fold in the Unsweetened Shredded Coconut (1/2 cup) and Granola (1/2 cup).

step 5

Into each well of a 24-well mini muffin tin sprayed very generously with Coconut Oil Cooking Spray (as needed) scoop enough batter to pretty much fill them to the top. Bake them for 15-20 minutes, until they are golden and a toothpick inserted into the center comes out clean.

step 5 Into each well of a 24-well mini muffin tin sprayed very generously with Coconut Oil Cooking Spray (as needed) scoop enough batter to pretty much fill them to the top. Bake them for 15-20 minutes, until they are golden and a toothpick inserted into the center comes out clean.

step 6

Let the muffins cool for 5 minutes, then turn the tin out onto a cooling rack to let them cool completely.

step 6 Let the muffins cool for 5 minutes, then turn the tin out onto a cooling rack to let them cool completely.

step 7

Serve immediately and store any leftovers in an airtight container for up to 2 days. Enjoy!

step 7 Serve immediately and store any leftovers in an airtight container for up to 2 days. Enjoy!

Tags

top