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Coconut Banana Muffins Recipe

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4.2 from 1 review

These Coconut Banana Muffins are moist, flavorful, and perfect for a quick breakfast or snack. Made with overripe bananas, sweetened flaked coconut, and a hint of vanilla, they offer a delicious tropical twist on traditional banana muffins. The addition of chopped walnuts or pecans adds a pleasant crunch, making these muffins a delightful treat to enjoy warm or at room temperature.

  • Total Time: 37 minutes
  • Yield: 12 muffins

Ingredients

Dry Ingredients

  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • ¾ cup (approximately 2 overripe bananas), mashed
  • ½ cup vegetable oil
  • ⅔ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla bean paste

Additional Ingredients

  • 1 ½ cups sweetened flaked coconut, divided
  • ¼ 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 cupcake liners to prevent sticking and make cleanup easy.
  2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set this mixture aside.
  3. Combine Wet Ingredients: In a large bowl, whisk together the mashed overripe bananas, vegetable oil, granulated sugar, egg, and vanilla bean paste until the mixture is smooth and well blended.
  4. Incorporate Dry Ingredients and Coconut: Gently fold the flour mixture into the wet ingredients, mixing just until the flour is moistened to avoid overmixing. Then, fold in 1 cup of the sweetened flaked coconut along with the chopped walnuts or pecans if using.
  5. Fill Muffin Cups and Top: Evenly divide the batter among the lined muffin cups. Sprinkle the remaining ½ cup of shredded coconut on top of each muffin to create a deliciously toasted coconut topping during baking.
  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, indicating they are fully baked.
  7. Cool and Serve: Transfer the muffins to a wire rack to cool. Serve them warm for a comforting treat, or let them cool completely before storing.

Notes

  • For best flavor, use overripe bananas as they are sweeter and mash easily.
  • You can substitute vegetable oil with melted coconut oil for an enhanced coconut flavor.
  • Chopped nuts are optional but add good texture and a nutty taste.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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