Most people have ‘To Do’ lists on their fridge. I have a ‘To Bake’ list.
Yesterday I had 3 very ripe bananas to bake with and the first thing I did was check the list to see what I may have forgotten about. I had noted this recipe a few weeks ago, Chocolate Banana Shortbread Cookies. Geez they look good and I STILL want to make that.
However I was baking for my coworkers and for once I got a request from them. They wanted muffins. I get here at 9am so if I bring cupcakes or cookies they wait until noon to start diving in. They wanted muffins so they could enjoy them with their coffee.
I went back to my ‘To Bake’ list and the other thing I had noted with bananas in it was Peabody’s Banana Espresso Chocolate Chip Muffins. I didn’t want to add chocolate chips since the last few things I brought them was chocolate-y so I decided to add toasted walnuts instead. I had a cup of toasted coconut left over from our tasting that I didn’t want tempting me anymore so I decided to incorporate that in the muffin as well. I also 86′ed the espresso (my stash is running dangerously low). Lastly everyone loves a crispy oat streusel topping, so lets add that too! Thats how the Banana Espresso Coconut Chocolate Chip Walnut Muffin with Coconut Oat Stresel Topping was born!!!
This was the kind of muffin that made my coworkers stop and look at you and go ‘woah, these are good’. I brought 14 muffins for 8 people and they were gone by 9:21am. I like the feeling I get when people love what I made. I also get that feeling when I get comments on my blog, so thank you to everyone to has commented!!
Banana Coconut Walnut Muffins with Coconut Oat Streusel Topping
Ingredients
Banana Coconut Walnut Muffins
- 1 1/2 cups AP Flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 3 RIPE bananas
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 8 tsp butter melted
- 1/4 cup milk
- 1 large egg
- 1/3 cup mascarpone cheese room temp
- 1 tsp pure coconut extract
- 1 cup crushed walnuts
- 1 cup toasted coconut reserve half for topping
Coconut Oak Streusel Topping
- 1 cup granulated sugar
- 1 cup brown sugar
- 1/2 cup rolled oats
- 1/2 cup toasted coconut
- Coconut Oak Streusel Topping
- 1 cup granulated sugar
- 1 cup brown sugar
- 1/2 cup rolled oats
- 1/2 cup toasted coconut
Instructions
Banana Coconut Walnut Muffins
- Combine flour, baking soda and salt. Set aside.
- In the bowl of an electric mixer, add bananas and both sugars. Let cream until bananas are smooth and add butter, milk, egg, mascarpone and coconut extract.
- Add the dry ingredients to the mixer and mix until combined. Do not over mix.
- Fold in coconut and walnuts.
- Grease (I always use butter flavored PAM) your muffin wrappers and fill each one 3/4 full.
Coconut Oak Streusel Topping
- Combine all ingredients and sprinkle over each muffin generously.
- Bake muffins 20 – 25 minutes or until a toothpick comes out clean.
Video
Notes
Banana Coconut Walnut Muffins Recipe
Banana Coconut Walnut Muffins
You’ll love these delicious muffins, which are made with bananas and nuts. The batter contains flour, baking soda, and white and brown sugar. This recipe also includes toasted coconut and pecans. It is then mixed with egg and oil, and a few tablespoons of vanilla extract. To bake these muffins, simply place the batter in a muffin tin and bake at 350 degrees until golden brown and springy to the touch.
You can also use an all-purpose flour and substitute half of the butter with applesauce. If you don’t have coconut flour, use brown sugar. It works just as well, and you can also use toasted coconut. Then, add walnuts and cinnamon to your batter. Once all the ingredients are mixed together, you’ll need a muffin pan and a hand mixer. When baking the muffins, make sure the pan is lightly greased.
The batter should be smooth and thick, but not dry. It should be easy to spread and is perfect for a breakfast or snack. It will also hold its shape once baked. If you’d like, you can also add walnuts or coconut chips to the batter. To make it more interesting, add a slice of banana to the muffin before baking. Then, enjoy! These delicious muffins will surely become your new favorite snack.
You can use apples in place of bananas. Apple bananas are smaller and have a tangy, sweet flavor. Cinnamon, cardamon, and all spice go well with banana. Adding one to three teaspoons of these spices is usually enough. It can be made dairy-free as well. Once baked, serve your Banana Coconut Walnut Muffins with vegan butter and an oat milk glass. If you’re looking for a healthy and delicious muffin recipe, these are a must-try.
Blueberry banana coconut muffins
Blueberry banana coconut muffins are deliciously moist, flavored, and perfect for a mid-day pick-me-up. Whether you want a banana flavored muffin or a sour cream-topped muffin, these delicious bites are a winner for every taste. The recipe yields approximately 20 muffins, so you can make several batches to enjoy throughout the week. Once you’ve made enough to freeze for later, you can reheat them at room temperature or freeze them for up to three months.
First, make the muffins: line a standard muffin pan with parchment paper cups. Place one tablespoon of coconut oil in each muffin pan. Next, mash a banana with a food processor or stand mixer. Mix in the remaining coconut oil and yogurt. Add the blueberries and then fold the mixture into the batter. Bake the muffins for about twenty minutes until done. Sprinkle with coconut flakes. Remove from oven and allow to cool for 10 minutes before serving.
After combining the wet ingredients, whisk the flour with baking powder, baking soda, and salt. You may add the blueberries if you prefer. If you’re not a fan of blueberries, you can also make these muffins without them. To ensure a moist, light muffin, use a pan with a high-sided bottom. After baking, remove from oven and cool completely before eating.
If you don’t have access to a muffin tin, you can make them in a mini muffin pan instead. You can also bake them in a loaf pan, but you’ll want to check them closely before removing them from the pan. The tops should be lightly browned, and the muffins will be firm and golden. If you want to add more coconut, simply slice another banana and sprinkle with coconut chips before baking.
Blueberry banana coconut muffins are easy to make and are a delicious way to use up overripe bananas. They have a sweet, fluffy texture, and are a great way to use up overripe bananas. They also make the perfect breakfast, brunch, or snack. These muffins are a perfect way to use up overripe bananas and are great for all occasions. You can even freeze them and enjoy them the next day!
