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Banana Coconut Mini Muffins
Recipe

14 INGREDIENTS • 7 STEPS • 50MINS

Banana Coconut Mini Muffins

4.5
2 ratings
These Banana Coconut Mini Muffins make a fantastic portable breakfast or snack and keep for a couple of days!
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
These Banana Coconut Mini Muffins make a fantastic portable breakfast or snack and keep for a couple of days!
50MINS
Total Time
$0.60
Cost Per Serving
Ingredients
Servings
12
US / Metric
Coconut Oil Cooking Spray
as needed
Coconut Oil Cooking Spray
Dark Brown Sugar
3/4 cup
Dark Brown Sugar
Baking Powder
1 Tbsp
Baking Powder
Flaxseeds
1 Tbsp
Flaxseeds, ground
Ground Cinnamon
1 tsp
Ground Cinnamon
Ground Mahlab
1/4 tsp
Ground Mahlab
Salt
1 pinch
Banana
3
Bananas, overripe, mashed
Milk
1 cup
Coconut Extract
1/2 tsp
Coconut Extract
Unsweetened Shredded Coconut
1/2 cup
Unsweetened Shredded Coconut
Granola
1/2 cup
Granola
Nutrition Per Serving
VIEW ALL
Calories
221
Fat
5.3 g
Protein
5.1 g
Carbs
39.3 g
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Banana Coconut Mini Muffins
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author_avatar
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Whisk the All-Purpose Flour (1 3/4 cups), Dark Brown Sugar (3/4 cup), Baking Powder (1 Tbsp), Flaxseeds (1 Tbsp), Ground Cinnamon (1 tsp), Ground Mahlab (1/4 tsp), and Salt (1 pinch) together in a large mixing bowl.
step 3
Whisk the Bananas (3), Milk (1 cup), Eggs (2), and Coconut Extract (1/2 tsp) together in another bowl.
step 4
Pour the wet ingredients into the dry ingredients and whisk it all together until it is a smooth batter. Switch to a spatula and fold in the Unsweetened Shredded Coconut (1/2 cup) and Granola (1/2 cup).
step 4 Pour the wet ingredients into the dry ingredients and whisk it all together until it is a smooth batter. Switch to a spatula and fold in the Unsweetened Shredded Coconut (1/2 cup) and Granola (1/2 cup).
step 5
Into each well of a 24-well mini muffin tin sprayed very generously with Coconut Oil Cooking Spray (as needed) scoop enough batter to pretty much fill them to the top. Bake them for 15-20 minutes, until they are golden and a toothpick inserted into the center comes out clean.
step 5 Into each well of a 24-well mini muffin tin sprayed very generously with Coconut Oil Cooking Spray (as needed) scoop enough batter to pretty much fill them to the top. Bake them for 15-20 minutes, until they are golden and a toothpick inserted into the center comes out clean.
step 6
Let the muffins cool for 5 minutes, then turn the tin out onto a cooling rack to let them cool completely.
step 6 Let the muffins cool for 5 minutes, then turn the tin out onto a cooling rack to let them cool completely.
step 7
Serve immediately and store any leftovers in an airtight container for up to 2 days. Enjoy!
step 7 Serve immediately and store any leftovers in an airtight container for up to 2 days. Enjoy!
Tags
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Breakfast
American
Brunch
Snack
Healthy
Shellfish-Free
Vegetarian
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