Banana, Coconut and Walnut Muffins

Need I say more? I loved the Banana Chocolate Chip Muffins so much that I couldn’t wait to use the base recipe for another type of muffin. I decided on coconut, walnuts and banana which are three of my favorite ingredients. They had a perfect balance of sweetness from the banana and coconut and a great salty crunch from the walnuts. They were so moist, fluffy and delicious that it was hard to eat just one. I truly, loved these muffins and so did my husband and children. I served them for dessert one night when our friends were visiting and they loved them as well. I highly recommend making these tasty treats – they are sure to please.

  • 1 3/4 cup flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1/2 cup of vegetable oil
  • 1/2 cup of vanilla yogurt (I used low fat)
  • 1 tsp vanilla extract
  • 2 large, very ripe bananas
  • 1 cup shredded coconut
  • 1/2 cup of walnuts, crushed a bit

Preheat the oven to 350 degrees.

Coat a muffin tray with cooking spray. In a large bowl, mix the flour, baking powder, salt, baking soda, white sugar and brown sugar until well combined. In another bowl, mix the egg, oil, yogurt, vanilla and mushed bananas until mixed thoroughly. Slowly combine the dry ingredients into the wet ingredients without over mixing. Add the coconut and walnuts then fold them into the batter. Bake for 20-22 minutes or until golden brown and a tester inserted into the muffin comes out clean. Cool on a rack then serve with butter. Enjoy!

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2 Responses to “Banana, Coconut and Walnut Muffins”

  1. 1

    Banana Pecan Coconut Muffins « Recipes Remembered — April 11, 2012 @ 4:23 am

    [...] adapted from For the Love of Cooking Share this:TwitterFacebookLike this:LikeBe the first to like this [...]

  2. 2

    Olivia — March 4, 2013 @ 7:07 am

    These are GREAT muffins. Seriously, GREAT. I made them for a girls brunch on Saturday and they were so much of a hit that I made them again on Sunday for my man to freeze and eat as a quick breakfast. They remind me a lot of my mother’s banana bread, the Moosewood recipe.

    I made one addition: about 3 teaspoons of powdered coconut milk, to give them a little bit of an extra coconut kick. I also added a little piece of walnut to the top of each after cooking for about 8 minutes, just for aesthetics!

    Delicious.

    [Reply]

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