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Crunchy Coco-Nana-Berry Muffins

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What on earth do you mean by Crunchy Coco-Nana-Berry Muffins? It’s a combination of my favorite ingredients in one muffin, so please check it out.


  • 1¼ cup all-purpose flour
  • 2 teaspoons baking powder
  • 2ml salt
  • 2 overripe bananas, thinly sliced
  • ½ cup vegetable oil or VOO
  • 2/3 cup granulated sugar or berry sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 170g (6oz) fresh blueberries
  • 1½ cups sweetened flaked coconut (1 + ½ cup)
Crunchy Coco-Nana-Berry Muffins


  1. Preheat the oven to 350°F.
  2. Line muffin tin with paper liners.
  3. In a large bowl, whisk together flour, baking powder, and salt.
  4. Fold in the fresh blueberries. Berries should have a good coating of flour. Set aside.
  5. In a glass bowl, beat with an electric mixer the sliced bananas, oil, sugar, egg, and vanilla.
  6. Fold flour into the wet mixture until just moistened and then add 1 cup shredded coconut and mix lightly.
  7. Spoon into 12 lined muffin cups and sprinkle with the remaining ½ cup shredded coconut, ± 1 tsp per muffin.
  8. Bake for 25-30 minutes, or until a toothpick inserted in the center come out clean.
  9. Transfer muffins to a rack and cool.
  10. You can dig in and enjoy them with a cuppa coffee, it or store it in an airtight container.

Original recipe: The Novice Chef
Adapted, tried and tested by Esme Slabs

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