Calypso Muffins

Calypso Muffins

12

"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

45 m servings 158 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 129 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

12
  1. 12 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 complet...

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 ...

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 complet...

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

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.

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 u...

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!

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

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...

Moist but totally bland