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!
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Toasted Coconut Banana Muffins

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!
Course Baked Goods, Dessert
Cuisine American
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings 24 muffins
Calories 155kcal

Ingredients

Instructions

  • 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.

Nutrition

Serving: 1muffin | Calories: 155kcal | Carbohydrates: 29g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 69mg | Potassium: 142mg | Fiber: 1g | Sugar: 17g | Vitamin A: 0.6% | Vitamin C: 2.1% | Calcium: 2% | Iron: 4.7%