Recipes Banana Coconut Pecan Muffins 4.5 (41) 36 Reviews 10 Photos These banana muffins with pecans and coconut are fantastic for breakfast, served alongside a lovely fruit assortment and coffee. By Allrecipes Member Allrecipes Member Website The Allrecipes Community includes over 15 million home cooks around the world who contribute recipes to our ever-growing library. Beyond submitting their personal recipes for publication, members of this supportive, food-driven community actively inspire one another through the photos, reviews, and videos they share. Allrecipes' editorial guidelines Published on August 4, 2021 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 10 10 10 10 Prep Time: 15 mins Cook Time: 25 mins Total Time: 40 mins Servings: 12 Yield: 12 servings Jump to Nutrition Facts Ingredients 2 cups unbleached all-purpose flour 2 teaspoons baking soda ½ teaspoon salt ½ cup raw sugar ⅓ cup extra virgin olive oil 4 ripe bananas, mashed ¼ cup So Delicious® Dairy Free Original Coconut Milk 1 teaspoon pure vanilla extract 1 cup whole pecans and/or pecan pieces ½ cup coconut flakes Directions Preheat oven to 350 degrees and line muffin pans with muffin/cupcake liners. You can also lightly spray the pan if you don't have liners. In a small bowl, combine flour, baking soda and salt. Stir and set aside. In a larger bowl, mix sugar and oil together then add mashed bananas. Note: I didn't want to dirty another bowl so I peeled each banana and squished them individually with my clean hands right into the bowl. This 'technique' makes for a chunkier banana consistency, which I like for a breakfast muffin. If you do not like that, mash the bananas in a separate bowl then add to the sugar/oil mixture. To your wet mix also add coconut milk and vanilla, stirring until everything is thoroughly combined. Add flour mixture to wet mixture and stir lightly, then add pecans and coconut. Stir until everything is just combined. Note: the batter will be fairly thick. Spoon batter into muffin tins about 3/4 full. Bake for 20-25 minutes until muffins are golden brown on top. Tips By Ellen Sheen I Made It Print Nutrition Facts (per serving) 276 Calories 14g Fat 36g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 276 % Daily Value * Total Fat 14g 18% Saturated Fat 2g 12% Sodium 320mg 14% Total Carbohydrate 36g 13% Dietary Fiber 3g 10% Total Sugars 14g Protein 4g Vitamin C 4mg 18% Calcium 19mg 1% Iron 2mg 8% Potassium 240mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved