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Coconut Banana Muffins Recipe

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Delightfully moist and flavorful Coconut Banana Muffins made with ripe bananas, sweetened flaked coconut, and a hint of vanilla. These easy-to-make muffins are perfect for breakfast or a snack, offering a tropical twist with a crunchy coconut topping and optional nuts for added texture.

  • Total Time: 32 minutes
  • Yield: 12 muffins

Ingredients

Dry Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 3/4 cup (approximately 2 overripe bananas), mashed
  • 1/2 cup vegetable oil
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla bean paste

Other Ingredients

  • 1 1/2 cups sweetened flaked coconut, divided
  • 1/4 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners to prevent sticking and make removal easy.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agents.
  3. Combine Wet Ingredients: In a large bowl, whisk mashed bananas, vegetable oil, granulated sugar, egg, and vanilla bean paste until the mixture is smooth and well combined.
  4. Combine Wet and Dry: Gently fold the flour mixture into the wet ingredients until just combined to avoid overmixing, which can make muffins tough. Then fold in 1 cup of the shredded sweetened coconut and the chopped nuts if using.
  5. Fill Muffin Cups: Divide the batter evenly among the lined muffin cups. Sprinkle the remaining 1/2 cup of shredded coconut on top of each muffin for a crunchy topping.
  6. Bake: Bake the muffins in the preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Cool and Serve: Remove the muffins from the oven and transfer to a wire rack to cool. Enjoy warm or at room temperature.

Notes

  • Use overripe bananas for maximum flavor and moisture.
  • Do not overmix the batter to ensure tender muffins.
  • Optionally substitute nuts with seeds for a nut-free version.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Category: Breakfast, Snack, Baked Goods
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipeteach.com/coconut-banana-muffins-recipe/