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Banana Meringue Muffins

 Banana Meringue Muffins
"My daughter was young when I first baked these treats filled with bananas, cherries and walnuts," recalls James Bogdanovitch of Rutland, Vermont. "She liked them so much that she surprised us one Easter morning with a batch she whipped up by herself."
12 ServingsPrep: 20 min. Bake: 15 min.


  • 2 cups biscuit/baking mix
  • 1/4 cup plus 1/3 cup sugar, divided
  • 2 eggs, separated
  • 2/3 cup milk
  • 2 tablespoons vegetable oil
  • 12 slices ripe banana
  • 12 maraschino cherries, halved
  • 12 walnut halves
  • 2/3 cup flaked coconut


  • In a bowl, combine biscuit mix and 1/4 cup sugar. In another bowl,
  • beat the egg yolks, milk and oil; stir into dry ingredients just
  • until moistened. Spoon 1-1/2 tablespoons of batter into 12
  • paper-lined muffin cups. Place a banana slice, cherry half and
  • walnut half in each cup. Top with remaining batter.
  • In a small bowl, beat the egg whites until soft peaks form. Gradually
  • add remaining sugar, beating until stiff peaks form. Fold in
  • coconut. Spoon over batter. Top with remaining cherry halves. Bake
  • at 400° for 14-18 minutes or until a toothpick comes out clean.
  • Cool for 5 minutes before removing from pan to a wire rack. Store in
  • the refrigerator. Yield: 1 dozen.