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Make Banana-Coconut Raisin Bran Muffins for the Weekend

These are great muffins to make for the weekend. The recipe helps you use up those squishy bananas left over from the week and turn them into a tasty breakfast (or other) treat. The muffins are reasonably nutritious, with canola oil rather than butter, white whole-wheat flour, and raisin bran. The muffins also taste quite good. They are moist, loaded with banana and coconut flavor, and get extra texture from the raisin bran. The raisins are a nice sweet touch, too. Enjoy!

Make Banana-Coconut Raisin Bran Muffins for the Weekend
Make Banana-Coconut Raisin Bran Muffins for the Weekend

Banana-Coconut Raisin Bran Muffins -- Makes 12


2 large, very ripe bananas, mashed

1/3 cup of canola oil

1/3 cup of plain yogurt (non-fat is fine)

1/3 cup of milk

1 large egg

1/3 cup of dark brown sugar

1/3 cup of sugar

1/2 teaspoon of coconut extract (optional, but good)

1 cup of raisin bran

1 cup of white whole-wheat flour (or use regular whole-wheat or all-purpose)

1/2 teaspoon of salt

2 teaspoons of baking powder

1/2 cup of coconut


Preheat the oven to 400 degrees and spritz 12-muffin wells with non-stick cooking spray or line the wells with cupcake liners and spritz the liners with cooking spray. In a large bowl whisk together well the mashed bananas, oil, yogurt, milk, egg, both sugars, and the coconut extract (if you're using it). Stir in the raisin bran. Add the the white whole-wheat flour, salt, and baking powder to the bowl and stir them in gently. Stir in the coconut. Divide the mixture evenly among the muffin wells. Bake the batter at 400 degrees for 20-25 minutes or until a light golden brown and a pick inserted in the center of a muffin comes out clean. Let the muffins cool in their pans for 10-15 minutes before turning them out to cool completely.

Make Banana-Coconut Raisin Bran Muffins for the Weekend
Make Banana-Coconut Raisin Bran Muffins for the Weekend

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