These Banana, coconut and walnut muffins are just perfect. They are full of sweet bananas and then some coconut and walnuts. That combination gives a great flavour and a wonderful texture too.
As with all muffins these are very easy to make. Mix the wet ingredients together. Do the same with the dry ingredients. Then combine wet and dry. After that they just need to be scooped into a muffin pan and baked.
I wanted as much banana favour as possible, so I used 350 grams of mashed bananas. That is a full 1 1/3cups. Then I added in enough shredded coconut and chopped walnuts to ensure the muffins had extra flavour and texture. That combination works perfectly. Although I used walnuts almost any nuts will be great. I used shredded coconut which I love, but desiccated coconut will work very well too.
It is best to use very ripe bananas, so those where the skin is as black as possible. Those bananas have the sweetest flavour.
Although I used muffin cases for my muffins you can simply grease the cups of your muffin pan and that will be fine.
I like to enjoy muffins as a snack, with a cup of tea. But, of course, they are great as a quick breakfast or to take to work for lunch too.
The mixture for the muffins is very simple to make, so within the time it takes to preheat the oven they are ready to be baked.
I baked mine for 16 minutes and then tested them with a skewer, which came out clean. That meant that the muffins were fully baked. I removed them from the oven and left them in the pan for 5 minutes. Then I transferred them to a wire rack to cool completely.
After that I had a taste. The muffins were so full of that wonderful banana flavour. The texture was nice and moist too. But more than that there was the bite of shredded coconut and the crunch of the chopped walnuts. Both of those added to the flavour too, of course.
What could be better than such a quick and easy muffin?
Another great muffin recipe is Blueberry Streusel Muffins.
Banana, Coconut & Walnut MuffinsCourse: Cakes, MuffinsDifficulty: Easy
Quick & Easy Muffins, full of flavour too.
350g(1 1/3 cups) mashed ripe bananas
75g(1/3 cup + 1 tsp) melted and cooled unsalted butter
100g(1/2 cup) light brown sugar
2 medium eggs(large in USA)
260g(1 2/3 cups + 1 tbsp, based on scooping packed flour into a 250ml cup) bread flour (plain flour will work fine too)
35g(1/3 cup) chopped walnuts
27g(1/3 cup) shredded or desiccated coconut
10ml(2 tsp) vanilla extract
12g(3 tsp) baking powder
2g(1/2 tsp) baking soda
3g(1/2 tsp) salt
20g(1 1/2 tbsp) demerara sugar for sprinkling
- Preheat the oven to 220C/200C Fan/425F.
- Line a 12 hole muffin pan with paper cases, or grease the cups.
- Place the mashed banana, melted butter, light brown sugar, vanilla extract and eggs into a large bowl and whisk them until fully combined.
- Mix the salt, baking powder and baking soda into the flour.
- Tip the flour mixture onto the wet ingredients and then add the walnuts and coconut too.
- Gently mix everything together until fully combined, without overmixing.
- Divide the batter equally into the 12 muffin cases.
- Place the pan into the oven and bake the muffins for 16 to 20 minutes, until they have risen very well and a skewer poked into the centre comes out clean. Mine too 16 minutes.
- Remove the pan from the oven and leave the muffins for 5 minutes, then transfer them to a wire rack to cool.