Take plain banana muffins up a few notches with this beyond yummy toasted coconut version. It’s so easy to tweak and make to fit your needs!
I made these toasted coconut banana muffins awhile back and was HOOKED! Take your boring banana muffins up a few notches with this beyond yummy recipe.
Banana and Coconut Muffins
It’s so easy to tweak and make it fit your needs. Swap out white flour for wheat and honey for sugar to make it healthier, or make it as is for a special treat!
These coconut banana muffins are packed with coconut flavor, and topped with shredded coconut that gets toasted in the oven. They are pretty much a party in your mouth.
Before I share the recipe, I did want to answer a few frequently asked questions. If you don’t need these at this time, simply skip to the bottom. Otherwise, hopefully these enable your muffies to be a success!
How can I make my muffins light and fluffy?
If you’ve ever made banana muffins before, you know that they can be dense. But this applies to all muffins . . . you can make them more light and fluffy by leaving ingredients out that are cold (milk, etc) out to reach room temp before beginning. Don’t worry, they won’t spoil.
Why are my banana muffins dense?
They are slightly more dense than other muffins anyway. Having said that, if there is too much liquid in the batter, that happens. If you have too much leavening (baking soda, baking powder) the same will happen. So measure exactly and don’t pack.
Can you add banana to muffin mix?
I’ve been asked if you can just throw a banana into coconut muffin mix to get this flavor. The answer is yes (throw one in), and keep in mind the muffins will be more dense and not as banana-y. But there will be a subtle flavor.
Why did my banana muffins not rise?
You need to make sure to 1) mix the batter completely and 2) that you don’t let too much heat out of the oven while these are baking. Opening an oven to check obviously changes the temp if you do it too much, and the tops can fall. So check with the light until you’re more towards the end.
What is the secret to making moist muffins?
The moist-ness of this recipe comes from 1) the bananas and 2) the coconut oil. So for these coconut banana muffins, you’ll be fine with what you’ve got in the recipe.
What temperature is best to bake muffins?
Usually muffins do best around 350 – 375 degrees. You don’t want to bake them too quickly because you want them to keep that light and fluffy muffin-ness. I find this tends to be the perfect range.
Are you ready for the recipe? Keep going to get the banana muffin recipe below!
- 2 1/2 cups flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 4 ripe bananas
- 1 cup coconut oil
- 1 1/2 cups sugar
- 2 eggs
- 1 tsp. vanilla
- 1 cup shredded coconut
- 1/2 cup shredded coconut for topping
Here are some useful tips and tricks for this recipe:
Combine wet and dry ingredients separately. This helps you generally from over mixing the ingredients. Dry can be totally combined without the risk of making muffins more tough. See my next tip!
Don’t overmix. When you combine muffin ingredients, you’re just trying to get them all moist with the minimal amount of mixing. This keeps your muffins light and fluffy. You don’t even need an electric mixer. Just whisk or use a large spoon with a large bowl and stir until just combined (some lumps is fine).
Fill cups about 3/4 full. This is generally speaking, unless the recipe says different. This recipe says three-quarters of the way full.
Use paper liners. This is more important if you aren’t eating them all on the same day. Paper liners keep the muffins fresher longer (from drying out as easy). A lot of people love these individual pans.
Cool for five minutes. When the muffins are done, let them cool down so that they don’t crumble when they come out of the pan. But don’t let them cool too long or they will get soggy. Cool for a few minutes and move to a wire rack.
Eat within about five days. The general recommendation is eating within two to seven days but I find I like them best in shorter than five. If you aren’t going to eat them all, you can freeze for up to three months. Remove from the freezer when you want to eat one and let warm to room temperature.
Give this muffin recipe a shot! I promise it’s going to become a morning favorite.
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 bananas, (ripe)
- 1 cup coconut oil
- 1 1/2 cups granulated sugar
- 2 egg(s)
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1/2 cup shredded coconut, (for topping)
- Pre-head your oven to 375 F.
- Mix the flour, baking soda and salt in a large bowl and set aside.
- In another bowl, mash the bananas and then add the coconut oil, sugar, eggs, vanilla and 1 cup shredded coconut. Mix well.
- Pour the wet banana mixture into the dry ingredients and mix until combined.
- Grease or line a muffin tin and fill about 3/4 full with batter, then top with shredded coconut.
- Bake for 20 - 25 minutes or until lightly golden brown. Let cool and serve.
Serving Size:1 muffin
Amount Per Serving: Calories: 155Total Fat: 3gSaturated Fat: 2gCholesterol: 13mgSodium: 69mgCarbohydrates: 29gFiber: 1gSugar: 17gProtein: 2g
I’d love to know what you think of these easy banana muffins in the comments! I’d also love for you to check out these other delicious recipes: