Description
These Coconut Banana Muffins are moist and flavorful, combining the natural sweetness of overripe bananas with the tropical taste of sweetened flaked coconut. Perfect for a quick breakfast, snack, or dessert, they feature a tender crumb with a crunchy coconut topping and optional nutty crunch from walnuts or pecans.
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 extract
Other Ingredients
- 1 1/2 cups sweetened flaked coconut, divided
- 1/4 cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners to prevent sticking and for easy removal of the muffins.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set this mixture aside for later.
- Combine Wet Ingredients: In a large bowl, whisk together the mashed overripe bananas, vegetable oil, granulated sugar, egg, and vanilla extract until thoroughly mixed and smooth.
- Incorporate Dry Ingredients and Coconut: Gradually fold the dry flour mixture into the wet banana mixture, stirring just until the flour is moistened to avoid overmixing. Then gently fold in 1 cup of the sweetened shredded coconut and the chopped nuts if using.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin liners, filling each about 3/4 full. Sprinkle the remaining 1/2 cup of shredded coconut evenly on top of each muffin for added texture and flavor.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool and Serve: Remove the muffins from the oven and transfer them to a wire rack to cool slightly. Serve warm or allow to cool completely before storing or serving.
Notes
- Use very ripe bananas for the best natural sweetness and moisture.
- To make these muffins nut-free, simply omit the chopped walnuts or pecans.
- The sweetened shredded coconut on top adds a crunchy texture; for a chewier texture, you can toast the coconut before sprinkling.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
