Prep Time 10 min
Cook Time 25 Min
Servings 1 dozen
Difficulty Easy

Ingredients

  • 1 large egg
  • 3 medium ripe bananas
  • 1/3 cup Crisco® Pure Vegetable Oil
  • 1 tsp. vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup sweetened coconut flakes
  • 2/3 cup firmly packed brown sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3 tbsps. sliced almonds

Directions

  • Step 1

    HEAT oven to 375°F. Line 12 muffin cups with paper baking cups.

  • Step 2

    WHISK egg in medium bowl. Stir in bananas, oil and vanilla until blended.

  • Step 3

    STIR flour, coconut, brown sugar, baking powder, baking soda and salt in large bowl until well blended. Add banana mixture, stirring just until blended. Divide evenly into prepared muffins cups. Sprinkle evenly with almonds.

  • Step 4

    BAKE 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan to wire rack to cool completely.

Serving size
(1 of 12 muffins)

  • Calories 310
  • Calories from Fat140g
  • Total Fat 16g
  • Saturated Fat 13g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 30mg
  • Sodium 230mg
  • Potassium 0mg
  • Total Carbohydrates 38g
  • Dietary Fiber 2g
  • Sugars 18g
  • Protein 4g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet