01.24.17

Banana coconut crunch muffins 


The girls both drifted off to the sleep at the same time today so I decided to do a little baking and cooking while I had some time to myself. Ever since I was little baking and cooking have been therapeutic to me and feel so calming. Here is a really fun and delicious recipe for “banana coconut crunch muffins!” They have a little bit of everything in them and that’s what I love about this recipe!


Recipe adapted via: http://www.spoonfulofflavor.com/2013/08/19/banana-coconut-crunch-muffins/

1 ½ cups all-purpose flour

1/2 cup brown sugar 

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

4 oz. (1 stick) unsalted butter, melted and cooled

1 egg

¼ cup + 2 tbsp. milk (I used cashew milk)

1 tsp. vanilla extract

½ cup mashed ripe bananas (1 medium banana)

½ cup diced ripe bananas

½ cup diced walnuts

½ cup granola

½ cup unsweetened  shredded coconut + extra for topping


Instructions: 

Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners.

In the bowl of an electric mixer fitted with the paddle attachment, combine flour, sugar, baking powder, baking soda, and salt. Add the melted butter and blend. Add the egg, milk, vanilla and mashed bananas to the flour-and-butter mixture and mix well. Fold the diced bananas, walnuts, granola and coconut into the batter.

Spoon the batter into the muffin cups, filling each ¾ full. Top with extra coconut, if desired. Bake 24-26 minutes, or until a toothpick inserted into the center of muffin comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.


Let me know what you think in the comments!

Xo,

Sophia 

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