Banana Choco-Coconut Muffins
I thought they'd run away if you leave them ?
Recipe Summary Banana Choco-Coconut Muffins
A delicious combination of bananas, chocolate, and coconut. It's like a marriage of a Mounds® bar and the banana bread of our childhood - perfect for school lunches or just whenever! Store in an airtight container.Ingredients | Ff Sws Choco Tpk 450cooking spray1 ½ cups all-purpose flour½ cup brown rice flour1 teaspoon baking powder1 teaspoon baking soda½ teaspoon salt1 cup white sugar¼ cup butter, softened2 eggs1 cup mashed ripe bananas½ cup sour cream1 teaspoon vanilla extract½ cup chocolate chips½ cup sweetened flaked coconutDirectionsPreheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray and set aside.Whisk all-purpose flour, brown rice flour, baking powder, baking soda, and salt together in a medium bowl.Combine sugar, butter, and eggs in a stand mixer bowl. Beat on medium speed until smooth. Add bananas, sour cream, and vanilla extract. Beat until smooth. Add in flour mixture gradually, in 3 additions. Fold in chocolate chips and coconut; batter will be quite thick.Spoon batter into the prepared muffin cups, filling each 3/4 full.Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean and edges are golden, 15 to 17 minutes. Remove from the oven and let cool for 5 minutes before transferring muffins to a wire rack to cool completely, 20 to 30 minutes more.Info | Ff Sws Choco Tpk 450prep: 10 mins cook: 15 mins additional: 25 mins total: 50 mins Servings: 12 Yield: 12 muffins
TAG : Banana Choco-Coconut MuffinsBread, Quick Bread Recipes, Muffin Recipes, Chocolate Muffin Recipes,