The Pioneer Woman Tasty Kitchen
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Banana Coconut Mini Muffins

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Level: Easy

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Description

These banana coconut mini muffins are such cute little packages of huge flavor and nutrition with the fresh fruit, flax seeds, granola and coconut! Perfect for snacking or breakfast.

Ingredients

  • Coconut Flavored Cooking Spray, For Spraying The Muffin Tin
  • 1-¾ cup All-purpose Flour
  • ¾ cups Dark Brown Sugar
  • 1 Tablespoon Baking Powder
  • 1 Tablespoon Ground Flax Seed
  • 1 teaspoon Cinnamon
  • ¼ teaspoons Ground Mahlab (can Be Ordered On Amazon Or Substitute Nutmeg)
  • 1 pinch Salt
  • 3 whole Overripe Bananas, Mashed
  • 1 cup Milk
  • 2 whole Eggs
  • ½ teaspoons Coconut Extract
  • ½ cups Shredded Coconut
  • ½ cups Granola (whatever Your Favorite Kind Is)

Preparation

Preheat oven to 350ºF and spray a 24-well mini muffin very generously with the coconut cooking spray.

Whisk flour, brown sugar, baking powder, ground flax, cinnamon, mahlab and salt together in a large mixing bowl. Then whisk the mashed banana, milk, eggs and coconut extract together in another bowl. Pour those wet ingredients into the dry ingredients and whisk it all together until it is a smooth batter. Switch to a spatula and fold in the shredded coconut and granola.

Scoop enough batter into each mini muffin well to pretty much fill them to the top. Bake for 15–20 minutes, until they are golden and a toothpick inserted in the center comes out cleanly. Let them cool for 5 minutes, then turn the tin out onto a cooling rack to let them cool completely. Serve immediately and store any leftovers in an airtight container for up to 2 days! Enjoy!

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