Description
These Coconut Banana Muffins are a moist and flavorful treat combining the natural sweetness of overripe bananas with the tropical richness of sweetened flaked coconut. Enhanced with a hint of vanilla and a crunchy nutty texture, these muffins are perfect for breakfast, snacks, or dessert.
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 bean paste
Additional Ingredients
- 1 1/2 cups sweetened flaked coconut, divided
- 1/4 cup chopped walnuts or pecans (optional)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later incorporation.
- Combine Wet Ingredients: In a large bowl, whisk the mashed overripe bananas, vegetable oil, granulated sugar, egg, and vanilla bean paste until well combined and smooth.
- Fold in Dry Ingredients and Add Coconut & Nuts: Gently fold the flour mixture into the wet banana mixture until just moistened to avoid overmixing. Then, fold in 1 cup of the sweetened flaked coconut along with the chopped walnuts or pecans if using.
- Fill Muffin Cups and Top: Divide the batter evenly among the prepared muffin cups. Sprinkle the remaining 1/2 cup of shredded coconut on top of each muffin to add a toasted texture and extra coconut flavor during baking.
- Bake the Muffins: Bake in the preheated oven for 20-22 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 enjoying.
Notes
- Use ripe or overripe bananas for the best natural sweetness and moisture.
- Substitute vegetable oil with melted coconut oil for a more pronounced coconut flavor.
- Chopped nuts are optional but add a nice crunch and texture contrast.
- Ensure not to overmix the batter to keep the muffins tender.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
