Prep: 15 minutes; Cook: 25 minutes; Total time: 40 minutes.Put overripe bananas to good use in these sweet muffins that taste like breakfast and a piña colada mixed into one.

Adeena Sussman
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°. Place paper liners in a 12-cup muffin pan.

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  • Whisk dry ingredients (through salt) in a large bowl. Whisk bananas, egg, egg white, oil, vanilla, and coconut milk in another large bowl until well combined.

  • Stir together wet and dry ingredients until just combined. Gently fold in 1/4 cup of the coconut.

  • Transfer the batter to the prepared pan. Top with the remaining coconut.

  • Bake until golden brown and a skewer inserted in center of a muffin comes out clean (about 25 minutes). Transfer to a wire rack and cool slightly.

  • Note: If you want to make a loaf, spread batter into a 9- x 5-inch loaf pan lightly coated with baking spray and flour. Bake until golden brown and a skewer inserted in the center comes out clean (50 to 55 minutes). Cool in the pan for 10 minutes, then place on a wire rack and let cool.

Nutrition Facts

265 calories; fat 10.8g; saturated fat 4.6g; mono fat 3.3g; poly fat 1.5g; protein 4g; carbohydrates 40g; fiber 3g; cholesterol 15mg; iron 2mg; sodium 194mg; calcium 29mg.