Banana Coconut Muffins


If you love coconut then you will love these Banana Coconut Muffins. It’s a fun little change to the typical banana bread. The crunch from the coconut on the top is so good too.

banana coconut muffins-pinterest

First of all, you need some really ripe bananas. The riper the better.

banana coconut muffins-mashed banana

Mix the flour, baking powder, and salt while mixing the other ingredients (other than the coconut) in a separate bowl. Combine the ingredients and mix, then add the 1 cup of the coconut.

Mix but don’t over-mix. If you mix muffins too much they end up with a cone shape on top. The perfect muffin should be nice and round.

banana coconut muffins-batter

Be careful when scooping them into the tins because even scooping the muffins can be mixing it a little too.

banana coconut muffins-batter in tin

Add the coconut on top after it’s in the tins. I’ve tried sweetened and unsweetened coconut and they were both delicious.

banana coconut muffins-coconut on top

Watch the timer carefully because one day 18 minutes was enough and the next day it took 20 minutes to bake.

banana coconut muffins-cooked muffin

Eat them nice and warm, cool them down, store for up to 3 days on the counter, refrigerate them up to 2 weeks or freeze them up to 2 months. However you want to eat them, they taste great.

banana coconut muffins

Banana Coconut Muffins

1 ¼ cups Flour
1 tsp. Baking Powder
¼ tsp. Salt
¾ cups mashed ripe Bananas
⅓ cup Brown Sugar
⅓ cup Granulated Sugar
1 Egg
1 tsp. Vanilla Extract
⅓ tsp. Coconut Extract
¼ tsp. Almond Extract (optional)
1 ½ cups Shredded Coconut (sweetened or not sweetened)

1-Make sure you have all the ingredients and clean your work area.
2-Turn the oven on to 350 degrees.
3-Mix the flour, baking powder, and salt in a medium bowl and set it aside.
4-In a larger bowl smash the bananas then add the sugars, extracts, egg and mix well.
5-Add the dry ingredients to the banana mixture and fold it in until it’s just mixed.
6-Fold in 1 cup of the coconut.
7-Line 12 muffin tins or spray the pan if you don’t want to use liners.
8-Using an ice cream scoop, scoop the batter into the muffin tin.
9-Sprinkle the remaining coconut over the muffins.
10-Bake the muffins for 18-20 minutes. They are ready when a toothpick comes out clean and the muffin springs back when you touch it.
11-Clean up the mess.
12-Eat, Share, Enjoy!!!