Sunday, April 25, 2010

Banana Coconut Muffins

When my eldest daughter started kindergarten this year I was initiated into the world of trouble that seems to accompany supplying a school snack. I want to send something my child will eat (and she has many opinions about that), I want it to be a quick thing to pull together in the morning or the night before and I want it to be healthy. Add to that the fact that I don’t want the snack to generate a lot of garbage and a simple snack becomes a big pain in the butt.

I have come up with a number of combinations that work, but what gets the biggest "thumbs up" from my daughter is when I bake something like a muffin or biscuit and send it along with a piece of fruit. She likes the Darby Cakes and Blueberry Muffins and last week I made Banana Coconut Muffins from the Barefoot Contessa Boy, that was a hit.  .

They solved the "what's for my snack?" dilemma for the week.  Bake them on Sunday night and the week is pretty much set. The muffins have a nice banana flavour and a good hit of fruit, with 4 bananas in the recipe. Also, I can control the portion size by baking mini muffins.  Add in some whole wheat flour or a little wheat bran and you up the fiber. The amount of sugar in the recipe can also be cut back a bit if you desire.  And, the muffin wrappers go in the compost when you are done, so no garbage!  Those are the kind of snacks I like.

Banana Coconut Muffins
adapted from The Barefoot Contessa Cookbook
To add more fiber, swap a 1/2 cup of the all purpose flour for 1/2 cup of whole wheat or wheat bran.  Also, you can reduce the sugar by 1/2 cup if you desire a less sweet muffin.

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
2 medium bananas diced
1 cup sweetened shredded coconut

Preheat the oven to 350 degrees. Line muffin pan with paper liners or grease the cups well if you are not using liners.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt to combine. Add the melted butter and stir to combine. In a separate small bowl, combine the eggs, milk, vanilla, coconut and mashed bananas. Add this to the flour-and-butter mixture and blend all ingredients together but do not overmix.
Fold in the diced bananas. Scoop the batter into the paper liners or prepared muffin cups, filling each 3/4 full.  Bake for 25 to 30 minutes, or until the tops are brown and the centre springs back when lightly touched. Cool slightly and remove from the pan. Cool completely on a wire rack. Enjoy.

Next Post: Zucchini and Wild Leek Fritters.


  1. These sound so yummy! I wish my mom had packed me homemade treats as a school snack. How sweet :D

  2. I love banana bread, cake and muffins! These look very tasty, I think I will try adding coconut to my next banana creation!

  3. These do look delicious and 100 times healthier than store bought muffins!

  4. I've got two questions!

    How many muffins does this make?


    When do you add the coconut to the recipe??


  5. Hi Megan,

    This recipe makes a lot of muffins. It depends on the size of your muffin tins, but I can usually get about 2 dozen. And, thank you for pointing out that ovesight. The coconut is added at the same time as the mashed banana mixture.

  6. Just tried this recipe!! Absolutely delightful! Kids love it, too! The consistency is just the perfect amount of tenderness with a slight bit of crunchy bit of coconut. My muffin tins I filled about 3/4 full and I used paper liners. Mine were done in 20mins and I turned pan halfway through to make sure even baking. Thankyou so much for sharing. This will definitely be going into my regular baking rotation! ~ Amanda-From-Canada~


Please feel free to leave a comment, I would love to hear from you.

Related Posts Plugin for WordPress, Blogger...