Tropical Crunch Muffins

When I wrote this recipe, I had just gotten home from Hawaii.  Big, huge sigh.

We currently sit in several FEET of snow, and though sunny and beautiful, it’s sure-as-heck not Kauai.  I knew there would be a day that these muffins would be just what the doctor ordered.

In an effort to share some of the tropical love with you and myself, I give you these luscious little island beauties.  Packed with bananas, coconut, and a crunchy granola surprise, these moist and tender muffins are exactly the little escape an ordinary day and maybe especially a snowy day needs.

Preheat the oven to 350 degrees.

Grease 12 muffin cups with butter or coconut oil or line with paper liners.

In a mixing bowl, mix 4 T. (1/2 stick) softened butter

and 1 c. sugar.

Mix in 1 egg,

1/2 tsp. vanilla,

1/2 tsp. coconut extract,

and 1/4 c. plus 2 T. milk.

Gently stir in 1/2 c. mashed banana (1-2 ripe bananas depending on size).

In a separate bowl, mix the following dry ingredients:

1 1/2 c. flour,

1 tsp. baking powder,

1/2 tsp. baking soda,

1/4 tsp. salt.

Mix well and then stir into the wet ingredients JUST until thoroughly combined.  Do not over mix.

Use a spatula to fold in 1/2 c. diced bananas for texture,

as well as 1/2 c. coconut flakes,

and 1/2 c. Granola

(of course you can use my homemade recipe if you want the best). :o)

Fill the muffin cups with equal amounts of batter — they will be quite full.

Sprinkle with extra granola and coconut flakes.

Bake for 24-28 minutes or until a toothpick comes out clean.

Remove from the oven and let them cool for 10 minutes or so before removing to a wire rack to completely cool.

Tropical Crunch Muffins

 

Print

Prep time

25 mins

Cook time

25 mins

Total time

50 mins

 

Packed with bananas, coconut, and a crunchy granola surprise, these moist and tender muffins are exactly the little escape and ordinary day needs.

Alison: That Which Nourishes

Recipe type: Muffins

Serves: 1 dozen muffins

Grocery List

• 4 T. (1/2 stick) softened butter
• 1 c. sugar
• 1 egg,
• ½ tsp. vanilla
• ½ tsp. coconut extract
• ¼ c. plus 2 T. milk
• ½ c. mashed banana (1-2 ripe bananas depending on size)
• 1½ c. flour,
• 1 tsp. baking powder
• ½ tsp. baking soda
• ¼ tsp. salt
• ½ c. diced bananas
• ½ c. coconut flakes
• ½ c. Granola

Here's how...

1. Preheat the oven to 350 degrees.
2. Grease 12 muffin cups with butter or coconut oil or line with paper liners.
3. In a mixing bowl, mix softened butter, sugar, egg, vanilla, coconut extract, and milk.
4. Gently stir in mashed banana.
5. In a separate bowl, mix the flour, baking powder, baking soda, and salt.
6. Mix well and then stir into the wet ingredients JUST until thoroughly combined. Do not over mix.
7. Fold in diced bananas, coconut, and granola for texture.
8. Fill the muffin cups with equal amounts of batter -- they will be quite full.
9. Sprinkle with extra granola and coconut flakes.
10. Bake for 24-28 minutes or until a toothpick comes out clean.
11. Remove from the oven and let cool for 10 minutes or so before removing to a wire rack to completely cool.

3.5.3226

Adapted from the lovely blog called Spoonful of Flavor.