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Brewing, Tasting, Cooking Coffee: Brought to you by Starbucks

MINI BANANA NUT MUFFINS WITH MOCHA CREAM

Ingredients Amount
Egg yolks 5 ea.
Lemon, juiced ½ ea.
Oil ¼ cup
Sugar 1 cup
Bananas, ripe, mashed 1 ¼ cups
Coconut, toasted ½ cup
Salt 1 tsp.
Lime zest, grated 1 Tbsp.
Potato starch ¼ cup
Semolina, plus 1 Tbsp. for dusting ¾ cup
Egg whites 9 ea.
Pecans, finely chopped 1 cup
Mocha Cream  

Method

  1. Preheat oven to 350°F. Lightly grease or spray a 12-cup muffin pan with vegetable oil. Dust with semolina.

  2. In a large bowl, beat egg yolks on medium speed then gradually add the lemon juice, oil, and ½ cup of sugar. Beat these ingredients until pale, yet thick, about 5 minutes.

  3. Stir in the mashed bananas, coconut, ½ teaspoon salt, and lime zest. Set aside.

  4. In a medium bowl, sift together the potato starch and ¾ semolina until well blended. Add the pecans.

  5. With the mixer, beat together the egg whites on medium speed for 1 minute, and then add a dash of salt. Increase the speed to medium high and gradually add the remaining ½ cup of sugar and beat until the whites are stiff but not dry.

  6. Fold this egg mixture into the egg yolk mixture about ⅓ at a time to blend well.

  7. Bake for about 40 minutes or until a skewer inserted in the center comes out clean. Cool completely in pan on a rack and then frost with the Mocha Cream.

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