Banana Coconut Muffins are the perfect breakfast (or snack) choice to have with your morning coffee.
This weekend we got some snow...maybe about 5 inches. It was more than enough for me.
I'm kind of a snow grinch. Definitely can do without it!!!
Although one of my sister in law's pointed out the benefit of cold weather...cute boots and coats!!!
So, my kids begged us to go sledding. I almost didn't go...because of my aversion to being cold. But I overcame my cold fears...it was only an hour after all.
I can do that!!! For the kids!
But now I am sick!!!! Whoever said fresh air is good for you...LIED!!!
I was perfectly fine before sledding. Then after we got home...I could totally feel it coming on. 1 hour of fresh freezing air and I have a cold! And I only went down the hill once! So, I can't blame it on rolling in the snow!!! Bllllaaaaahhhhh!!!
Zicam to the rescue...but that didn't work either. I might have to cut my head off to feel better.
Or I could just eat about a dozen more of these banana coconut muffins while I rest on the couch watching 90210 reruns. Comfort food people!!!
Make these soon...you won't regret it!!!!
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Banana Coconut Muffins
Soft Banana Coconut Muffins and a cup of coffee are the perfect way to start out any morning.
Ingredients
- ¾ cup butter, softened
- 1 - 8 ounce package cream cheese, softened
- 2 cups sugar
- 2 eggs
- 1 ½ cups mashed banana (3-4 medium bananas)
- 1 teaspoon vanilla
- 3 cups flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups shredded coconut, divided
- 1 cup toffee bits
- ½ cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees. Place 26 cupcake liners in muffin tin or spray pan with nonstick spray.
- In a large mixing bowl, cream the butter, cream cheese, and sugar. Add the eggs and beat well. Stir in the bananas and vanilla.
- Combine the flour, baking powder, baking soda, and salt and slowly incorporate into the banana mixture.
- Stir in 1 cup coconut, toffee bits and chocolate chips by hand.
- Fill cupcake liners or tins ¾ full. Sprinkle with extra shredded coconut, if desired. Bake 25-30 minutes.
- Cool on a wire rack for a few minutes before removing from the cupcake tin. Cool completely before storing in a sealed container on the counter for 4-5 days.
Nutrition Information:
Yield: 26 Serving Size: 1Amount Per Serving: Calories: 297Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 177mgCarbohydrates: 41gFiber: 1gSugar: 27gProtein: 3g
Becca
What do you think about freezing them?! Thanks for the input
I make these all the time with our "extra bananas" always keep the ingredients on hand!! A fav in our house!!
Jocelyn
I am so glad you like them and make them all the time. I think freezing them would be fine. I think I would just put them in individual ziplock bags and set out the night before to thaw 🙂 Let me know how it works!
Jessica
Do you think this would work with either a rice flour or almond flour for those that don't use wheat flour?
Jocelyn Brubaker
I have actually never made these with different flours. I don't see why it wouldn't work though. Please let me know how it works for you!
Kelly
I'm really excited to try these!! One question... Should I use sweetened or unsweetened coconut?
Jocelyn Brubaker
You can use either. I used sweetened coconut because it is what I had in my refrigerator. Either works though. I hope you enjoy the muffins!
Tonia
Sounds like an amazing combination of flavors!
kristi@ishouldbemoppingthefloor
I love any type of banana muffin or bread...and the addition of toffee and coconut makes these complete perfection!!
Karen Chaplin
Hi There,
These muffins look fabulous and delicious and I can't wait to try then, but before I do can I ask if 2 cups of sugar is necessary do you think based on the fact a lot of the other ingredients are sweet (ripe bananas coconut chocolate chips) that I could reduce the sugar to 1/2 cup?
Being English I do find a lot of American baking recipes to be too sweet so wondered if you thought 1/2 cup would be fine
Thanks in advance
Karen
Jocelyn Brubaker
Without actually making it this way, I can't say for sure. But yes, the bananas are sweet so, you could get away with using less sugar. Dropping it that much might be a little drastic though...maybe do 1 cup and see how the batter tastes or just go with what you like.
Rosa
No snow for me and really not even cold in the winter. Brisbane winters in Australia are not really very cold. I also feel 2 cups of sugar is a lot and thinking of trying this recipe with just one cup.