Coconut Banana Muffins
Indulge in the tropical flavors of Coconut Banana Muffins—a delightful combination of ripe bananas and toasted shredded coconut in a soft, moist muffin. Perfect for breakfast or a midday snack, these easy-to-make muffins strike the perfect balance of sweetness with a touch of vanilla and light brown sugar for a caramel undertone. The recipe requires just 15 minutes of prep time and uses pantry staples like all-purpose flour and baking essentials, making it both convenient and irresistible. Whether served warm or at room temperature, these muffins are a family-friendly treat that’s sure to become a kitchen favorite.
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Ingredients
- 3 medium ripe bananas
- 100 grams granulated sugar
- 50 grams light brown sugar
- 75 grams unsalted butter
- 2 eggs
- 1 teaspoon vanilla extract
- 190 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 50 grams shredded coconut
- 60 ml milk
Directions
Step 1
Preheat your oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners or grease it lightly with butter.
Step 2
In a large mixing bowl, mash the ripe bananas with a fork until smooth and creamy.
Step 3
Melt the unsalted butter and let it cool slightly. Add the melted butter, granulated sugar, light brown sugar, and vanilla extract to the mashed bananas. Mix well until combined.
Step 4
Beat in the eggs, one at a time, until the mixture is smooth and creamy.
Step 5
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Step 6
Gradually fold the dry ingredients into the banana mixture. Add the milk and continue to stir gently until just combined—do not overmix.
Step 7
Fold in the shredded coconut, ensuring it is evenly distributed throughout the batter.
Step 8
Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
Step 9
Bake in the preheated oven for 20–22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Step 10
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Step 11
Serve warm or at room temperature, and enjoy the tropical flavors of coconut and banana muffins!
Nutrition Facts
| Serving size | (993.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2639.3 |
| Total Fat 110.4g | 0% |
| Saturated Fat 70.6g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 543.6mg | 0% |
| Sodium 1882.7mg | 0% |
| Total Carbohydrate 394.3g | 0% |
| Dietary Fiber 22.6g | 0% |
| Total Sugars 201.2g | |
| Protein 42.1g | 0% |
| Vitamin D 109.2IU | 0% |
| Calcium 238.1mg | 0% |
| Iron 13.3mg | 0% |
| Potassium 2063.3mg | 0% |
Source of Calories