Tropical Banana Coconut Muffins
Delight in the tropical harmony of bananas and coconuts with these moist and fluffy muffins, perfect for a breakfast treat or a refreshing dessert.
Prep time: 15 minutesCook time: 25 minutesServes: 12
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup light brown sugar
2 large eggs
4 ripe bananas, mashed
1/4 cup coconut milk
1 teaspoon vanilla extract
1 cup shredded coconut
1/2 cup chopped walnuts
Instructions
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, cream the butter and brown sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the mashed bananas, coconut milk, and vanilla extract until well combined.
6. Gradually add the dry ingredients to the banana mixture and mix just until combined.
7. Fold in the shredded coconut and walnuts gently.
8. Spoon the batter evenly into the prepared muffin cups.
9. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Storage
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Reheating
Warm in the microwave for 15-20 seconds or in a preheated oven at 300°F (150°C) for 5 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
