Banana Coconut Mochi Muffins

5/5 (1)
Difficulty:
Easy
Prep Time:
10 mins
Cook Time:
25 mins
Yields:
8 muffins
Calories:
246
Banana Mochi Muffins Banana Mochi Muffins

Ingredients

  • 1 ripe banana
  • 2 eggs
  • 4 tablespoons melted butter
  • 1/4 cup milk
  • 1 cup mochiko flour
  • 1 teaspoon baking powder
  • 1/2 cup sugar
  • 1/4 cup sweetened coconut flakes, plus extra for topping
  • 1/4 cup chopped nuts, optional

Cookware

  • Mixing bowls
  • Muffin pan

Quick Directions

  1. Mash banana in a large bowl.
  2. Whisk eggs in a separate bowl, then add eggs and melted butter to bananas and stir.
  3. Combine mochiko, baking powder and sugar in a separate bowl and stir to blend well. Add to wet ingredients and stir. Mix in coconut and nuts and stir.
  4. Line muffin pan with paper liners. Fill each cup 3/4 of the way, then sprinkle with additional coconut.
  5. Bake at 350 for 25 minutes.

The Story

I walked into my kitchen the other day to notice something very unusual on my counter: two ripe bananas were just sitting there, unnoticed in the corner. For someone who usually eats bananas immediately after bringing them home, this was quite a strange occurrence. What was I to do with them?? I had to make something, but since I never have ripe bananas in my kitchen, I had no clue what to cook. My mom’s usual go to recipe is classic banana bread, so I thought, why not give it a shot? But of course, I added my own little touch and used mochi flour instead.

What’s great about these muffins is they are completely gluten free, but you wouldn’t know it from tasting them. They are still light and fluffy with all the goodness of a muffin, but none of the wheat. The trick to getting the great muffin texture is adding some coconut to transform the texture! Overall it makes a sweet, moist, and not too springy muffin, and as a bonus, the coconut beautifully complements the banana flavor. Just using mochi flour alone results in a springy, marshmallow like pastry, which is good, but not exactly what you want when biting into a muffin. Unless that is what you want, then by all means leave the coconut out!

All in all, I was really surprised at how great these muffins turned out. So was my husband, who had no idea they were made with mochi flour and asked me to make more. For someone who never asks for sweets, I was very surprised!

So, if you’re wondering what else you can use mochi flour for besides mochi, here’s an easy muffin recipe to try!

Recipe – Banana Coconut Mochi Muffins:

– Preheat oven to 350 degrees.

– Using a spoon, gently mash the banana in a small bowl until smooth.
Banana Mochi Muffins

– Whisk the eggs in a separate bowl, then mix in the banana, melted butter and milk.

– In a large bowl, mix together the mochiko flour, baking powder and sugar until blended. Add in the wet ingredients and stir until combined. Lastly, mix in the coconut and nuts (if using them) and stir until mixed.

Banana Mochi Muffins

– Line a muffin pan with paper liners. Fill each muffin cup 3/4 of the way, then sprinkle with additional coconut flakes for topping. Bake at 350 degrees for 25 minutes, or until the top is golden.

Banana Mochi Muffins

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  • Athena Kokoronis

    This was wonderful because it was so simple and great recipe to improvise with! I made these twice in two days; Once for a breakfast pastry for a catering gig and second because I had some extra ingredients I wanted to experiment with. Both times used a little less sugar and coconut milk instead of cows’. One batch I used pumpkin seeds instead of coconut or nuts. The second time I used chia and extra coconut milk because I had no bananas and about a quarter cup of homemade sunflower-rice miso.. The miso was so good in this recipe. Then I started looking around your site, and am looking forward to trying more..Thanks!

    • http://www.otakufood.com/ Dani

      Sunflower-rice miso sounds amazing! I’ve never thought to use miso in baked goods… I’ll definitely have to give it a try

  • Elizabeth Shook

    Just made these! They did rise slightly, and turned out to be sweet and quite yummy. Whole family enjoyed. Love having a gluten-free muffin option!