These Tropical Banana Coconut Muffins are a delightful twist on your everyday muffin, bringing together ripe bananas and tropical coconut for a flavor that's both comforting and exotic. Perfect for breakfast or a midday snack, they’re easy to whip up and sure to please everyone in your home.
All-purpose flour provides the structure for the muffins, holding everything together. Baking soda helps the muffins rise, giving them a light and airy texture. Just a pinch of salt enhances the flavors throughout. Unsalted butter adds richness and moisture, while light brown sugar contributes a hint of molasses flavor that complements the bananas perfectly.
Eggs work to bind the ingredients together, ensuring your muffins don’t fall apart. The star of the show, ripe bananas, bring natural sweetness and moisture, making the muffins tender. Coconut milk gives a subtle tropical flavor, while vanilla extract enhances the overall sweetness. Finally, shredded coconut and chopped walnuts add texture and a delightful crunch.
These muffins pair wonderfully with a light tropical fruit salad or a dollop of Greek yogurt. For a more decadent treat, try serving them warm with a pat of butter or a drizzle of honey.
First things first, preheat your oven to 350°F (175°C). Trust me, this makes all the difference in baking. As the oven heats up, line a muffin tin with paper liners. It makes cleanup a breeze and ensures that your muffins come out easily.
In a medium bowl, whisk together the flour, baking soda, and salt. This ensures that the baking soda is evenly distributed, giving your muffins that perfect rise. Set this aside for now.
Now, grab a large bowl and cream together the softened butter and brown sugar until light and fluffy. You can do this with an electric mixer or a bit of elbow grease with a wooden spoon. Once you’ve got a nice, creamy mixture, add in the eggs, one at a time. Beat well after each addition to make sure everything is fully combined.
Next up, stir in the mashed bananas, coconut milk, and vanilla extract. Mix until everything is just combined. You should have a nice, smooth batter at this point.
Gradually add the dry ingredients to the banana mixture. Mix gently, just until everything is incorporated. Overmixing is a no-no here; it can make the muffins dense.
Fold in the shredded coconut and chopped walnuts gently. This step is crucial for even distribution—nobody wants a muffin with all the nuts at the bottom!
Now, spoon the batter evenly into your prepared muffin cups. Aim for about two-thirds full to give them room to rise. Pop them in the oven for 22-25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean.
Once baked, let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This step prevents them from becoming soggy on the bottom.
Share