Absolutely to die for Coconut Almond Muffins with a banana base to give it that crazy moisture and subtle tropical flavors. This recipe is my all time favorite for rotating muffins (I make a weekly batch – which keeps the toddler and the husband extra happy on those rushed mornings when no one has time for anything.
This recipe is so stupid-easy, it can all be done in one bowl and 5 mins tops. What more can you ask for? Now I know it can’t replace a good almond-croissant, but the almond crunch definitely scratches the itch.
The muffins are SO fragrant, crunchy, crispy, moist and fluffy all in one! You are bound to impress even the pickiest of eaters with these. Plus, makes a very elegant sweet baked good for a special occasion like Easter. If you’re looking for other baked goods ideas – take a peak at my recipes for any occasion.
Now, while I can give you a full history on the almond and etc, I don’t want to be one of those blogs that gives you useless info. However, some notes that I really think can help you achieve good muffins, no matter what are as follows:
If you are like me, and like muffins with a big top but hate the risk of it getting stuck to the pan do yourself a favor – use tall liners. By that I mean – I just used square cuts of parchment paper. If you use regular liners, make sure not to overfill past 3/4 in the cups. These bad boys rise a lot. You don’t want to pry off muffin tops off your bakeware from overfilling.
Baking your Coconut Almond Muffins
Second, each oven is different, mine is a gas oven and does not hold heat as stable as an electric one. I find that it fluctuates 10-20 degrees, whereas electric have more consistent heat (but also prone to burning more!).
Keep an eye on these babies so they don’t overcook.
Lastly, use un-toasted almonds and coconut. If using toasted flakes and almonds you’re risking your tops to be super burnt.
Recipe
Coconut, Almond & Banana Muffins
Equipment
- 1 Baking pan for muffins
- Parchment paper/liners
- Bowl
Ingredients
- 2-3 overripe bananas (mashed)
- 2 eggs
- 1 ¼ cup all-purpose flour
- ¼ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- ⅔ cup granulated sugar
- ⅓ cup coconut or vegetable oil
- 1 tsp almond extract
- 1 ½ cup sweetened coconut flakes
- ½ cup slivered almonds
- ½ cup coconut milk
Instructions
- Preheat oven to 350°F. Line (no need to grease) with liners.
- In a large bowl combine bananas (mash them first), eggs, almond extract, and sugar. Mix until combined.
- Then add coconut/vegetable oil, coconut milk, and all remaining dry ingredients (flour, salt, baking powder, baking soda, and coconut flakes (reserve ¼ cup for topping)).
- Divide batter between 12 lined muffin slots.
- Sprinkle tops of muffins with flaked coconut and almond slivers.
- Bake for 18-22 minutes on middle rack, until golden on the top. If unsure a toothpick should come out clean from the center.
Notes
Because all ovens are different, the timing is approximate based on my gas oven. If unsure, just try the toothpick method to ensure batter is fully cooked.
