More Banana Coconut Muffins
Elevate your morning routine with these irresistible More Banana Coconut Muffins, a tropical-inspired treat that combines the natural sweetness of ripe bananas with the nutty richness of shredded coconut. Perfectly moist and delicately flavored, these muffins come together in just 15 minutes of prep time, making them an ideal choice for busy mornings or a quick baking session. The recipe features a balance of granulated and brown sugar for depth, while melted butter and a hint of vanilla extract enhance their luscious texture. Light and fluffy thanks to a blend of baking powder and baking soda, these muffins are finished with a touch of milk for the perfect consistency. Whether enjoyed warm or at room temperature, these golden-brown delights are sure to brighten up breakfast or serve as a tropical snack. Bake a batch of these easy banana coconut muffins and treat yourself to a bite of island-inspired goodness!
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Recipe Information
Ingredients
- 3 ripe bananas
- 0.5 cup unsalted butter, melted
- 0.5 cup granulated sugar
- 0.25 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.75 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup shredded sweetened coconut
- 0.25 cup milk
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the wells lightly with butter or non-stick spray.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Stir in the melted butter, granulated sugar, and brown sugar until well combined.
Add in the eggs and vanilla extract, whisking until the mixture is smooth and cohesive.
In a separate medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients into the wet ingredients in three additions, mixing gently after each addition until just combined. Avoid overmixing.
Fold in the shredded coconut, ensuring it's evenly distributed throughout the batter.
Finally, stir in the milk to loosen the batter slightly, creating a smooth consistency.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy the tropical sweetness of these banana coconut muffins!
Nutrition Facts
Calories |
3566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.0 g | 197% | |
| Saturated Fat | 102.6 g | 513% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 2148 mg | 93% | |
| Total Carbohydrate | 524.0 g | 191% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 283.2 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 271 mg | 21% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2200 mg | 47% | |
*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.
