Coconut Banana Muffins
These moist and flavorful Coconut Banana Muffins are perfect for a tropical twist on the classic banana muffin. The combination of ripe bananas and shredded coconut creates a delightful treat that is both sweet and satisfying.
Prep time: 15 minutesCook time: 22 minutesServes: 12
Ingredients
1 cup mashed ripe bananas
1 cup granulated sugar
1/2 cup melted coconut oil
1/4 cup unsweetened shredded coconut
2 large eggs
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
1/4 cup chopped walnuts (optional)
Instructions
1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix mashed bananas, granulated sugar, melted coconut oil, and vanilla extract until well combined.
3. Add eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in the shredded coconut and walnuts, if using.
7. Divide the batter evenly among the prepared muffin cups.
8. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
9. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.
Storage
Store the muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Reheating
To reheat, warm the muffins in a preheated oven at 300°F (150°C) for about 5 minutes, or microwave for 15-20 seconds.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
