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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Recipe Information
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
Instructions
Preheat your oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners or grease it lightly with butter.
In a large mixing bowl, mash the ripe bananas with a fork until smooth and creamy.
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.
Beat in the eggs, one at a time, until the mixture is smooth and creamy.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually fold the dry ingredients into the banana mixture. Add the milk and continue to stir gently until just combined—do not overmix.
Fold in the shredded coconut, ensuring it is evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 20–22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
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.
Serve warm or at room temperature, and enjoy the tropical flavors of coconut and banana muffins!
Nutrition Facts
Calories |
211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 154 mg | 7% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 16.6 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 18 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 157 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
