Position the rack in the centre of the oven and preheat the oven to 400F. To prepare the muffins tins, spray the indentations and the rims around them with non stick spray, or line the indentations with paper muffin cups. If using silicon muffin tins, spray as directed, then place them on a baking sheet
Whisk the flour, baking soda, salt, and cinnamon in a medium bowl until uniform. Set aside.
In a large bowl, cream the butter and sugar with a wooden spoon until smooth, about 2 minutes. Add the eggs, one at a time, mixing each until well incorporated.
Peel the bananas and mash them into the butter mixture using a potato masher. If the bananas are not soft, squeeze them through a potato ricer. Stir in the milk or half-and-half, coconut, the vanilla, and vinegar until the mixture is smooth and creamy. Add the prepared flour mixture; stir until moistened.
Fill the prepared tins three-quarters full. Use additional greased tins or small, oven safe, greased ramekins for any leftover batter, or reserve the batter for a second baking. Bake for 18 minutes, or until pale brown with rounded nubbly tops. A toothpick inserted into the centre of one muffin should come out with a few moist crumbs attached.
Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release it. Remove the muffins from the pan and cool them for 5 minutes more on the rack before serving. If storing or freezing the muffins, cool them completely before sealing in an airtight container or freezer-safe plastic bags. The muffins will stay fresh for up to 24 hours at room temperature, or up to 1 months in the freezer.
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|Serving Size: 1 Serving (93g)
|Recipe Makes: 12 Servings
|Calories from Fat: 25 (17%)
|Amt Per Serving
|Total Fat 2.8g
|Saturated Fat 1.7g
|Monounsaturated Fat 0.4g
|Polyunsanturated Fat 0.3g
|Total Carbohydrate 27.2g
|Dietary Fiber 2.4g
|Sugars, other 24.7g
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 149
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