Banana Coconut Pecan Muffins

This is one of the best breakfast muffin recipes I have come across in a while. These muffins are made with healthy ingredients, and the taste is wonderful! I know not everyone is a banana fan, but I think there will be some quick banana converts if they try these moist, delicious muffins made with demerara sugar and coconut milk.

Recipe adapted from: http://sodeliciousdairyfree.com/recipes

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Banana Coconut Pecan Muffins

2 cups unbleached all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup demerara sugar
1/3 cup extra virgin olive oil
4 ripe bananas, mashed
1/4 cup coconut milk
1 teaspoon vanilla extract
1 cup pecans, coarsely chopped
1/2 cup coconut

Preheat oven to 350 degrees F. Prepare muffin pans with paper liners, or spray with cooking spray if you prefer. In a small bowl, combine the flour, baking soda, and salt; whisk together and set aside. In a larger bowl, combine sugar and olive oil, then add the mashed bananas. Add the coconut milk and vanilla, stirring until ingredients are mixed. Add the flour mixture to the banana mixture and stir just until the flour is incorporated. Add the pecans and coconut, stir lightly. Fill prepared muffins pans about 3/4 full of batter. Bake for 20 - 25 minutes until muffins are golden brown. Makes about 15 standard size muffins.

Some of the delicious ingredients in these muffins are ripe bananas, demerara sugar, coconut milk, pecans, and coconut.

Bake the muffins for 20 - 25 minutes until golden brown.

These are terrific breakfast muffins and will give your day a healthy start!




This recipe was shared with:
Full Plate Thursday
Weekend Potluck