These muffins are my new favorite homemade muffin. Hard to believe, considering they don't contain chocolate chips. The bananas make them super moist and as delicious as banana bread, but the coconut adds some extra sweetness and a crunch to the top that makes them extra special. You'll feel less guilty than if you were eating a cupcake, but these are definitely a satisfying treat.
These Coconut Banana Muffins are a breeze to make. No mixer needed. No fussy ingredients. Way less baking time than banana bread, which means you'll be enjoying them in no time!
Coconut Banana Muffins
- Total Time: 45 minutes
- Yield: 10-12 muffins 1x
Ingredients
Units Scale
- 1-¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2-3 very ripe bananas, mashed (about 1 cup)
- 1 stick unsalted butter, melted and allowed to cool a bit
- ⅔ cup sugar
- 1 large egg, lightly beaten
- 1 teaspoon vanilla
- 1 cup sweetened flaked coconut
Instructions
- Heat oven to 375 degrees F. Line a muffin pan with 10-12 liners.
- In a medium bowl, whisk/sift together the flour, baking powder, and salt.
- In a large bowl, whisk together the bananas, melted butter, sugar, egg, vanilla, and ¾ cup coconut until combined.
- Add the flour mixture to the banana mixture and gently fold together just until moistened.
- Divide batter among muffin cups and sprinkle the batter with the remaining coconut. (Mine made 11 muffins.)
- Bake until golden brown, about 25 minutes. Remove from muffin pan immediately and transfer to a rack to cool.
Notes
Adapted from: cupcakecanyon.com
bakeaffairs
They look delicious! Thank you for sharing this lovely recipe!