Coconut Banana Muffins

🕒 Prep: 15 min
🔥 Cook: 22 min
🍽 Serves: 12
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If you're looking for a delightful way to use up those overripe bananas, these Coconut Banana Muffins are your answer. With the perfect blend of tropical coconut and sweet bananas, these muffins make a great breakfast treat or an afternoon snack.

Ingredients for Coconut Banana Muffins

Mashed ripe bananas are the star of the show, providing natural sweetness and moisture. Granulated sugar adds just the right amount of sweetness to balance the flavors. Melted coconut oil brings a subtle richness and enhances the coconut flavor. Unsweetened shredded coconut adds texture and a burst of coconut flavor. Eggs help bind everything together, giving the muffins structure. All-purpose flour is the base of the batter, while baking soda helps the muffins rise. A pinch of salt enhances all the flavors, and vanilla extract rounds everything out with a warm note. Lastly, chopped walnuts are a great optional addition for a bit of crunch.

Tips & Tricks

  • If your bananas are not ripe enough, roast them in the oven at 300°F (150°C) for 15 minutes to enhance their sweetness.
  • To prevent the coconut oil from solidifying, ensure your other wet ingredients are at room temperature.
  • Measure your flour correctly by spooning it into the measuring cup and leveling it with a knife to avoid dense muffins.

Serving Suggestions

These muffins are delightful on their own, but for an extra special treat, serve them warm with a pat of butter or a dollop of whipped cream. Pair them with a glass of cold milk or a tropical smoothie for a refreshing breakfast.

Frequently Asked Questions

Can I use frozen bananas?
Yes, just make sure to thaw them completely and drain any excess liquid before mashing.
What can I use instead of coconut oil?
Vegetable oil or melted butter can be used as a substitute, though the coconut flavor will be less pronounced.

Coconut Banana Muffins Recipe Walkthrough

First, get your oven heating up to 350°F (175°C). While it's warming, line your muffin tin with paper liners. This makes cleanup a breeze and keeps your muffins from sticking.

In a large bowl, combine the mashed bananas, sugar, melted coconut oil, and vanilla extract. Mix them together until you have a nice, smooth blend. Add the eggs one at a time, ensuring each is fully incorporated before adding the next.

In a separate bowl, whisk together the flour, baking soda, and salt. This helps distribute the baking soda evenly, ensuring your muffins rise properly. Gradually add the dry ingredients to your banana mixture, stirring gently until just combined. Overmixing can make your muffins tough, so a light hand is key.

Now, fold in the shredded coconut and, if you're using them, the walnuts. Folding rather than stirring helps keep the batter light. Spoon the batter evenly into your prepared muffin cups, filling each about three-quarters full.

Pop the tray into your preheated oven and bake for 18-22 minutes. You'll know they're done when a toothpick inserted in the center comes out clean. Let them cool in the pan for five minutes, then transfer them to a wire rack to finish cooling.

Why You'll Love This Recipe

  • The combination of coconut and banana gives a tropical twist to classic banana muffins.
  • Quick and easy to make, perfect for busy mornings or spontaneous baking sessions.
  • They're moist, flavorful, and can be made with or without nuts to suit your preference.

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)

Step-by-step 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.

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