Coconut-Banana Muffins
By Carynz
Ingredients
- 3 large eggs
- 1 1/4 cup sugar
- 1 1/4 cups canola oil
- 2 tsp vanilla extract
- 3 cups flour
- 1 tsp baking soda
- kosher salt
- 3 ripe,brown bananas ,peeled and cut into chunks
- 1/2 cup unsweetened shredded coconut
- 1/2 cup vanilla yogurt(Greek or regular)
- 1 cup chopped chocolate(mini dark or semisweet chocolate chips)
Details
Servings 24
Preparation
Step 1
Preheat oven to 350. Spray two 12 cup standard muffins pans or two 24 cup mini muffin pans with nonstick cooking spray. If using paper liners,spray them as well.
In a stand mixer fitted with the paddle attachment,beat together the eggs,sugar,oil and vanilla on high speed until well combined.about 2 min.Reduce the speed to low,add the flour,baking soda,and 1/2 tsp salt and beat until combined about 2 minutes.Raise the speed to medium,add the bananas,coconut,and yogurt and beat for 1 min. Reduce the speed to low,add in the chocolate and mix until well combined.
Using a small ice cream scoop or measuring cup(for standard muffings) or a mini ice cream scoop ,fill the prepared muffin cups almost to the top with batter.
Bake until a toothpick inserted into the center of a muffin comes out clean,20-25 min for standard size muffins or 15-20 minutes for mini muffins. Turn the muffins out onto a wire rack and let cool for at least 10 min before serving.The muffins will keep in an airtight container at room temp for up to 1 week or in a Ziploc in freezer for up to 1 month.
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