Banana Coconut Muffins
These banana coconut muffins are moist, fluffy, and full of tropical flavor. They’re perfect for breakfast, snacks, or dessert. Overripe bananas and shredded coconut create a soft, tender crumb that’s easy to make and loved by all ages.
Ingredients
• 3 overripe bananas (mashed)
• 2 large eggs
• ½ cup vegetable oil or melted butter
• ¾ cup granulated sugar (adjust to taste)
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup shredded coconut (sweetened or unsweetened)
• Optional: ½ cup chocolate chips, nuts, or extra coconut flakes for topping
Instructions
1. Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
2. Once everything is evenly blended, keep the bowl aside for later.
3. In a large bowl, mash bananas until smooth. Add sugar, eggs, oil or butter, and vanilla extract. Stir to combine.
4. Be careful not to overmix the batter at this stage.
5. Stop once the coconut and add-ins are evenly combined.
6. Spoon the batter into the muffin cups, making sure each is two-thirds full. Top with coconut flakes for extra flavor, if desired.
7. Bake for 18–22 minutes, checking doneness with a toothpick; it should come out clean. Allow the muffins to rest in the pan for 5 minutes before transferring them to a wire rack to finish cooling.
Notes
- Use very ripe bananas for the sweetest, moistest muffins.
- Toasting the coconut before adding gives a richer flavor.
- To reduce the sweetness, use a bit less sugar or opt for unsweetened coconut.
- Avoid overmixing to maintain a light, fluffy texture.
- Add yogurt or sour cream for extra moistness if desired.
- These muffins can be stored in the freezer for up to three months. Wrap individually for convenience.
- Reheat the muffins briefly for that just-out-of-the-oven taste.