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Ingredients
US|METRIC
12 SERVINGS
- 3/4 cup Crisco® Pure Organic Coconut Oil
- 3/4 cup firmly packed brown sugar
- 3 bananas (medium ripe, mashed)
- 2 eggs
- 1 tsp. vanilla extract
- 2 cups Pillsbury BEST All Purpose Flour
- 1 1/2 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 1/2 cup sweetened coconut flakes
- 2 Tbsp. sliced almonds
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Directions
- HEAT oven to 375°F. Line 12 muffin cups with paper baking cups.
- BEAT coconut oil and brown sugar in large bowl with electric mixer on medium speed until fluffy. Add bananas, eggs and vanilla. Beat until smooth. Stir in flour, baking soda, cinnamon and salt just until combined. Fold in coconut. Divide evenly into prepared muffins cups. Top with almonds.
- BAKE 22 to 24 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan to wire rack to cool completely.
NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories240Calories from Fat150 |
% DAILY VALUE |
Total Fat17g26% |
Saturated Fat14g70% |
Trans Fat |
Cholesterol35mg12% |
Sodium220mg9% |
Potassium160mg5% |
Protein2g |
Calories from Fat150 |
% DAILY VALUE |
Total Carbohydrate22g7% |
Dietary Fiber2g8% |
Sugars17g |
Vitamin A2% |
Vitamin C6% |
Calcium2% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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