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Banana Chocolate Coconut Muffin
Banana Chocolate Coconut Muffin - tasty and moist muffins with the an added goodness of coconut flakes that is sure to win you over every single day. Perfect afternoon treat and even for breakfast.
Course Breakfast
Cuisine American
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 6 -8
Calories 393 kcal
2 large bananas ½ cup sour cream 2 large eggs 1 teaspoon vanilla extract 1 teaspoon almond extract 2 cups sifted cake flour ¾ cup sugar ¾ teaspoon baking soda 1 1/4 teaspoon baking powder 1/2- teaspoon salt 6 - ounce butter ¼ cup chocolate paste nutella or use your favorite brand ¾ cup toasted sweetened coconut flakes
Preheat oven to 350 degrees. Grease pan muffin pan with cooking spray; set aside
In a small bowl, mix together mashed bananas, sour cream with a potato masher. Then mix in eggs, almond and vanilla extract until smooth; set aside
In a stand mixer or by hand blend together all the dry ingredients- cake flour, sugar, baking powder, baking soda and salt
Then, add butter to the dry mixture until fully incorporated, gradually add wet ingredients
Continue mixing for about 2 minutes until dry ingredients are fully incorporated. Scrape down sides. Then add the coconut flakes
In a separate bowl fold in the chocolate paste with about ½ of the cake batter. Mix well until fully incorporated,
Scoop about 2 tablespoon of banana batter and chocolate batter into each muffin- about 4 tablespoon altogether.
Bake for about 15-18 minutes. Remove and cool
Calories: 393 kcal | Carbohydrates: 70 g | Protein: 7 g | Fat: 8 g | Saturated Fat: 5 g | Cholesterol: 64 mg | Sodium: 399 mg | Potassium: 352 mg | Fiber: 3 g | Sugar: 34 g | Vitamin A: 225 IU | Vitamin C: 3.6 mg | Calcium: 74 mg | Iron: 1 mg