Ingredients for Banana Coconut Muffins
- 2 large eggs
- 1/2 cup granulated sugar
- 1/3 cup vegetable oil
- 2 ripe bananas (mashed)
- 1 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1/2 cup shredded sweetened coconut
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Slivered Almonds
- 1/2 cup chopped maraschino cherries
- Semi Sweet Chocolate Chips
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Banana Coconut Muffins? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Banana Coconut Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a large bowl, whisk together 2 large eggs until light and frothy.
- Add 1/2 cup granulated sugar and 1/3 cup vegetable oil to the eggs. Beat well until combined.
- Mash 2 ripe bananas with a fork and add them to the wet ingredients along with 1 teaspoon almond extract. Mix until just combined.
- In a separate bowl, combine 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup shredded sweetened coconut, and 1/2 cup chopped maraschino cherries.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fill each muffin cup about 2/3 full.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
74g
Fat
17g
Carbs
11g
