Banana Coconut Walnut Muffins with Coconut Oat Streusel Topping
If you want to make delicious muffins for your breakfast, then you should try the Banana Coconut Walnut Muffins. The recipe calls for bananas that are ripe. Bananas are ripe when they are starting to brown and are soft to the touch. The more ripe they are, the better your muffins will taste and look. For best results, make sure to buy bananas that are at least ripe, but not overripe.
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
If you're looking for a healthy and delicious muffin recipe, these are a must-try.