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Coconut Banana Muffins by Emma Smith
Updated: Sep. 28, 2020
Originally Published: Aug. 18, 2010
A few years back, I had a rather dramatic kitchen incident involving a muffin. It was a carrot muffin, and let’s just say my sister wasn’t too pleased with the outcome. We meticulously followed the recipe, but the batter looked suspiciously like cookie dough. We pressed on, only to produce muffins that were as hard as rocks. I jokingly threw one at my sister, who recoiled in horror.
That fiasco left me muffin-shy for quite some time, but earlier this year, I decided to give it another go. Thanks to some inspiration from Pinterest, I’ve become a muffin fanatic! They’re quick to whip up, versatile, and the perfect canvas for culinary creativity.
This coconut banana muffin recipe emerged from a classic banana bread formula, and since I adore coconut, I couldn’t resist adding it. Fair warning: I devoured three of these in one sitting!
Coconut Banana Muffins
Ingredients:
- 1 1/2 cups all-purpose flour, sifted
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup melted coconut oil
- 1 cup light brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups mashed bananas (around 3-4 small ones)
- 1/2 cup shredded coconut
Directions:
- Preheat your oven to 350°F (175°C). Grease 12 muffin cups with butter or coconut oil, or line them with paper liners.
- Gently warm the coconut oil in a small saucepan until it melts but remains cool.
- In a separate bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, whisk together the melted coconut oil, brown sugar, eggs, vanilla extract, and mashed bananas until well combined.
- Gradually fold the wet mixture into the dry ingredients, being careful not to overmix.
- Gently stir in the shredded coconut until evenly distributed. Divide the batter among the prepared muffin cups.
- Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Transfer the muffins to a wire rack to cool.
These muffins are best enjoyed fresh on the day they’re baked. Store them in an airtight container, and they’ll stay deliciously moist for up to two days.
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Summary:
These Coconut Banana Muffins are a delicious twist on classic banana bread, perfect for those looking to explore new flavors in baking. Quick and easy to make, they are a delightful treat sure to please anyone’s palate—just be careful not to eat them all at once!