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Overhead shot of three banana coconut muffins topped with walnut pieces on a white plate.

Coconut Banana Muffins

Coconut banana muffins combine ripe bananas and sweetened flaked coconut for a moist, tender breakfast or snack. Ready in 32 minutes.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course Breakfast
Cuisine American
Servings 12 servings
Calories 230 kcal

Ingredients
  

  • 1 1/4 cups all-purpose flour 156 g
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup mashed overripe bananas about 2 bananas
  • 1/2 cup vegetable oil 109 g
  • 2/3 cup granulated sugar 133 g
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sweetened flaked coconut 120 g, divided
  • 1/4 cup chopped walnuts or pecans 30 g, optional

Instructions
 

  • Preheat oven and line pan:

    Set oven to 350°F (175°C). Place paper liners in a 12-cup muffin pan.

  • Whisk dry ingredients:

    In a medium bowl, combine flour, baking powder, and salt with a whisk. Set aside.

  • Mix wet ingredients:

    In a large bowl, whisk mashed bananas, vegetable oil, sugar, egg, and vanilla until smooth.

  • Fold dry into wet with coconut:

    Gently fold the dry mixture into the banana mixture until just combined. Then fold in 1 cup (80 g) of the shredded coconut and the optional nuts.

  • Fill cups and top with coconut:

    Evenly distribute the batter among the lined cups. Top with the remaining 1/2 cup (40 g) shredded coconut.

  • Bake until toothpick clean:

    Bake for 20-22 minutes, until a toothpick inserted into the center comes out clean.

  • Cool and serve:

    Move muffins to a wire rack to cool. Serve warm or at room temperature.
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