Description
These Coconut Banana Muffins are soft, moist, and packed with sweet banana flavor and tropical coconut. Perfect for breakfast or a snack with coffee, they bring a little taste of paradise to your day.
Ingredients
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup mashed overripe bananas (about 2 bananas)
- 1/2 cup vegetable oil
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened flaked coconut, divided
- 1/4 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F. Line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, whisk together the mashed bananas, vegetable oil, sugar, egg, and vanilla until well combined.
- Fold the flour mixture into the banana mixture just until the flour is moistened.
- Fold in 1 cup of the shredded coconut and the chopped nuts, if using.
- Divide the batter evenly among the prepared muffin cups.
- Sprinkle the tops with the remaining shredded coconut.
- Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
- Transfer the muffins to a wire rack to cool. Serve warm or at room temperature.
Notes
- Store muffins in an airtight container for up to 3 days.
- Freeze muffins for up to 3 months. Wrap each muffin individually before freezing for best freshness.
- Walnuts or pecans add a nice crunch, but they can be omitted if preferred.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American