Desserts, Recipes

Banana Coconut Muffins – Crunchy & Sweet!

Banana Coconut Muffins are the perfect way to use overripe bananas. Create a treat that is crunchy and sweet!

Banana Coconut Muffins are sweet and crunchy!

Bananas are one of those fruits that ends up gone in a day or they end up overripe and uneaten. My husband knew we had a few on-hand but couldn’t help passing up a bunch that was marked down at the grocery store. He knows how much I love a good deal on food!

These muffins are super easy to make and a good chance to get the kids in the kitchen with you! I always add un-toasted coconut into the mix but for an added crunch, feel free to toast it first. To toast the coconut, spread the desired amount on a small cookie sheet. Set your oven to ‘Broil’ and slide the cookie sheet in for just a minute or two. Keep an eye on it because it doesn’t take long!

Can I freeze these muffins?

Yes! I love to make up a few batches and freeze them. Let the muffins completely cool. Wrap in clear wrap then place in an airtight container or freezer bag. Store up to 3 months. I do recommend using waxed or parchment liners (if using) versus plain paper liners. This will prevent the liners from sticking to your muffins. Thaw at room temperature.

More Tasty Banana Recipes to Try:

I love the blend of toasted and untoasted coconut on top of these muffins!

Ingredients:

  • 1¼  cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup mashed bananas
  • ½ cup canola oil
  • ⅔ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla
  • 2 cups sweetened coconut, divided

Instructions:

Preheat your oven to 350° F.

Spray a 12-cup muffin tin or use paper liners.

In a small bowl. whisk the flour, baking powder, and salt together. Set aside.

In a large bowl, whisk the mashed bananas, oil, egg, sugar, and vanilla until just blended.

Slowly fold in flour mixture until just mixed. I do not recommend doing this in a stand mixer. If you over-mix, your muffins will be tough.

Using a spatula, fold in one cup of the sweetened coconut.

Divide the batter into the muffin cups. I put two to three tablespoons in each cup until evenly distributed.

Sprinkle the remaining coconut on top of the muffin cups. You can add as little or as much as you like. I like a lot!

Bake for approximately 22 minutes — or until a toothpick inserted in the center comes out clean.

Transfer to a rack to cool and enjoy!

These Banana Coconut Muffins can be stored in an air-tight container for up to three days.

Banana Coconut Muffins are sweet and crunchy!

Banana Coconut Muffins

Yield: 12 Muffins
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes

These sweet muffins are full of sweet banana flavor with a crunch of coconut on top that completes this perfect creation!

Ingredients

  • 1¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup mashed bananas
  • ½ cup canola oil
  • ⅔ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla
  • 2 cups sweetened coconut, divided

Instructions

Preheat your oven to 350° F.

Spray a 12-cup muffin tin or use paper liners.

In a small bowl. whisk the flour, baking powder, and salt together. Set aside.

In a large bowl, whisk the mashed bananas, oil, egg, sugar, and vanilla until just blended.

Slowly fold in flour mixture until just mixed. I do not recommend doing this in a stand mixer. If you over-mix, your muffins will be tough.

Using a spatula, fold in one cup of the sweetened coconut.

Divide the batter into the muffin cups. I put two to three tablespoons in each cup until evenly distributed.

Sprinkle the remaining coconut on top of the muffin cups. You can add as little or as much as you like. I like a lot!

Bake for approximately 22 minutes — or until a toothpick inserted in the center comes out clean.

Transfer to a rack to cool and enjoy!

These can be stored in an air-tight container for up to three days.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 255Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 16mgSodium: 132mgCarbohydrates: 32gFiber: 2gSugar: 18gProtein: 2g

This data was provided and calculated by Nutritionix on 4/24/2020

Special thanks to the Meal Plan Monday Group where I can share my recipes!

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4 Comments

  1. Rena Walter

    We would love this Banana Coconut Muffin!

  2. Rena Walter

    We love crunchy and sweet!

  3. Dana Rodriguez

    What a great flavor combo! I am betting these are so good!

  4. Beyond Comps

    Will def make these.

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