Banana Coconut Pecan Muffins Recipe - Allrecipes.com
Banana Coconut Pecan Muffins Recipe
  • READY IN 40 mins

Banana Coconut Pecan Muffins

Recipe by  

"These banana muffins with pecans and coconut are fantastic for breakfast, served alongside a lovely fruit assortment and coffee."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  1. Preheat oven to 350 degrees and line muffin pans with muffin/cupcake liners. You can also lightly spray the pan if you don't have liners. In a small bowl, combine flour, baking soda and salt. Stir and set aside. In a larger bowl, mix sugar and oil together then add mashed bananas. Note: I didn't want to dirty another bowl so I peeled each banana and squished them individually with my clean hands right into the bowl. This 'technique' makes for a chunkier banana consistency, which I like for a breakfast muffin. If you do not like that, mash the bananas in a separate bowl then add to the sugar/oil mixture.
  2. To your wet mix also add coconut milk and vanilla, stirring until everything is thoroughly combined. Add flour mixture to wet mixture and stir lightly, then add pecans and coconut. Stir until everything is just combined. Note: the batter will be fairly thick. Spoon batter into muffin tins about 3/4 full.
  3. Bake for 20-25 minutes until muffins are golden brown on top.
Kitchen-Friendly View

Footnotes

  • By Ellen Sheen
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Reviews More Reviews

Jul 01, 2013

These were amazing!!!! I loved them so much and so did my fiance! I added some coconut and brown sugar on top and they made such a nice topping!

 
Jun 08, 2014

Made it exactly as the recipe called for, with the exception of the coconut milk which I didn't have on hand. Substituted skim milk and it was fine. Very moist, not very sweet, lovely bit of crunch from the pecans and nice texture from the coconut. My family loves these, they are like excellent little banana breads in their own muffin paper lol. Next time I am going to try substituting coconut sugar 1:1. Definitely a favourite now. We don't mind seeing bananas get old now, and I keep a package of pecans and some coconut handy to whip up a batch any time.

 
Apr 02, 2013

Very moist. My toddler loves them. Made a quarter batch in mini doughnut pan for kids. Also, left out the nuts because my son won't eat them, otherwise they'd be in there. Used soy milk and honey as substitutes, only because that's what I have on hand. Mini pans only took 10 minutes to bake golden.

 
Feb 22, 2013

This muffin is FANTASTIC!!! I added 1/2 cup of dried cranberries to the mix. It really boosted the flavor! I will be making these again and again!

 
Mar 29, 2014

Delicious, most muffins. I used Red Mill unsweetened coconut flakes. They did get stuck in the muffin papers though and fell apart. My tip is to spray them with cooking spray.

 
Jun 06, 2013

very moist. delicious

 
Jun 22, 2014

I do have Almond milk, so I am going to try that. I also have discovered that mashing bananas with my hand held mixer with the dough hooks makes it much easier than between two pieces of wax paper. You can have it smoother or chunkier...to suit your taste.

 
Sep 01, 2014

Amazing!! I happened to have extra bananas, and they could've been riper but I NEEDED banana muffins, so my only tweaks are 6 just-ripe bananas as opposed to 4 overripe, and some cinnamon thrown in. DIVINE! :)

 

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Nutrition

  • Calories
  • 276 kcal
  • 14%
  • Carbohydrates
  • 35.8 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 14 g
  • 22%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 320 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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