Banana Choco-Coconut Muffins recipe
All Recipes Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Ingredients
- cooking spray 1 ½ cups all-purpose flour ½ cup brown rice flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 1 cup white sugar ¼ cup butter, softened 2 eggs 1 cup mashed ripe bananas ½ cup sour cream 1 teaspoon vanilla extract ½ cup chocolate chips ½ cup sweetened flaked coconut
Nutrition Info
- 272.9 caloriescarbohydrate: 43.9 gcholesterol: 41.7 mgfat: 9.9 gfiber: 1.9 gprotein: 3.9 gsaturatedFat: 6 gservingSize: -sodium: 295.1 mgsugar: 24.1 gtransFat: : -unsaturatedFat: : -
Directions Banana Choco-Coconut Muffins
Directions
-
Preheat 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.