Calypso Muffins Recipe - Allrecipes.com
Calypso Muffins Recipe
  • READY IN 45 mins

Calypso Muffins

Recipe by  

"Like a ray of tropical sunshine in the morning, combining the taste of banana, coconut, and pineapple with just a hint of nutmeg."

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. In a saucepan, bring water to a boil. stir in oats, and cook 1 minute. Cover, and remove from heat; allow to cool.
  2. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a muffin pan, or use paper liners.
  3. In a large bowl, combine flour, bran, sugar, baking powder, and nutmeg. Make a well in the center, and add mashed banana, cooked and cooled oatmeal, egg, pineapple, coconut milk, and coconut extract. Mix until smooth. Scoop into 12 muffin cups.
  4. Bake in preheated oven for 25 to 30 minutes, or until golden brown, and tops spring back when lightly tapped.
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Reviews More Reviews

Most Helpful Positive Review
Jun 02, 2003

These muffins are great! I modified them by doing half wheat, half white flour and adding a dash of cinnamon. I also used three bananas and most of a 20 oz can of pineapple, because the point of making this recipe was to use them up. One modification I highly recommend is using the drained off pineapple juice for cooking the oatmeal, it adds natural sweetness and gives it a kick. The muffins needed to cook for longer than indicated, closer to 35 or 40 minutes.

 
Most Helpful Critical Review
Jan 11, 2012

I realized after I'd mixed these that there's no fat (butter or oil) in them. I'm assuming the coconut milk is the sub for that. I did use authentic canned coconut milk. These muffins completely stuck to the paper liners and had a weird texture. I didn't like the smell or taste either. They did not taste like pineapple, coconut or banana. I won't make these again.

 

12 Ratings

Jul 20, 2007

I made this recipe exactly how it was published and it smelled and tasted a little strange. I don't think the pineapple mixed well with the other parts. Other than that they were ok

 
Apr 09, 2010

This is one of those recipes that sounded so good but was a disappointment. They turned out very mushy inside even with extra cooking time added on. The flavors were too mild.

 
Jan 01, 2007

I played with this recipe a bit to suit me, but they came out tasting pretty decent. I used skim milk instead of coconut and upped the extract to a full teaspoon to try to balance that, I used upwards of 1/2 teaspoon I'd say of fresh grated nutmeg, used about 12 ounces of pineapple, and used brown sugar instead of white because I just like brown sugar. My muffins looked gorgeous in the oven, but then fell flat once I pulled them out. They were browned on top but kind of raw on the inside, too. I don't know if that will fix itself overnight, but the flavor isn't bad. It's a bunch of mild flavors coming at you, but they don't all hit you at once...they're nice. I think I'll like them more if they firm up and aren't so soggy. Dates would be AMAZING in here.

 
Feb 28, 2011

This recipe is good - I used applesauce instead of pineapple and added shredded coconut. Lovely tropical flavour with a chewy exterior and soft, fluffy inside. My girls loved them with butter!

 
Feb 07, 2007

Very weird...texture wise...were exteremly tough. Maybe something I did wrong...though I did follow the recipe as it is

 
Jun 06, 2005

We loved these! I used whole wheat pastry flour and turbinado sugar instead. The second time I made it, I added dark sweet cherries, and it was even better. I had to use vanilla extract, so I added some unsweetened coconut flakes too. I'm sure I'll make these again. Since these don't rise much, just fill the batter all the way to the top for a perfect muffin. I also took the suggestion of cooking the oatmeal in pineapple juice. Thanks!

 

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Nutrition

  • Calories
  • 158 kcal
  • 8%
  • Carbohydrates
  • 26.6 g
  • 9%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 4.9 g
  • 8%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 129 mg
  • 5%

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

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