Toasted Coconut Banana Muffins
One Sarcastic Baker recipe - American
- Prep time
- 15 min
- Cook time
- 18 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 2/3 Cup AP Flour ((200 g / 7 oz))
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp salt
- 3/4 Cup Sugar ((150 g / 5.5 oz))
- 1 Medium Riped Banana (( 90 g / 3.25 oz))
- 1/4 Cup Cottage Cheese ((60 g / 2 oz))
- 2 Large Eggs
- 1/2 Cup Vegetable oil ((100 g / 3.5 oz))
- 1 Cup Unsweetened toasted coconut (+ more for toppings) ((60 g / 2 oz))
Instructions
- 1
Preheat oven to 350F, line a cookie sheet with parchment paper and evenly spread the coconut on top.
- 2
Bake for 4 minutes then remove from the oven and use a large spatula to toss the coconut.
- 3
Return to oven and bake for an additional 3 minutes.
- 4
Remove from the oven, toss again and let cool.
- 5
Preheat oven to 375F and line 8 muffin cavities with cupcake liners. Set Aside.
- 6
In a large bowl sift together the flour, baking powder, baking soda, and salt. Add the sugar and toasted coconut and use a fork to incorporate it all.
- 7
In a medium bowl, mash the banana and cottage cheese using a fork until the banana is fully mashed.
- 8
Beat in the eggs and drizzle in the oil.
- 9
Pour the wet ingredients over the dry ingredients and mix just until all is combined.
- 10
Fill the cupcake liners with the batter full to the top and sprinkle with 1-2 tsp of extra toasted coconut on top.
- 11
Bake for 15-18 minutes or until a toothpick comes out clean from the center of the muffins.
- 12
Remove from the oven and allow 5 minutes for the pan to cool before removing the muffins.