With a toasted coconut topping, these coconut banana muffins are a naturally sweet and fruity start to your day. Super moist and perfect with coffee, they’re packed with tropical flavors that’ll make breakfast taste like paradise.
Why You’ll Love This Muffin Recipe
These golden, fluffy muffins come together easily no matter what kind of home-baker you are. Here’s why you’ll love making them:
- No mixer needed. Don’t worry if you don’t have any fancy baking equipment, you don’t even need a mixer or a stand mixer to make these.
- Easy. The ingredients list is simple and so are the instructions for the muffins (basically stirring), which means they’re perfect for all-level bakers.
- Fruity. Packed with bananas, coconut, and even pineapple, every bite is perfectly sweet and fruity.
What’s In Coconut Banana Muffins?
Once you check bananas and coconut off the list, the rest are pretty standard ingredients. Check the recipe card at the bottom of the post for full ingredient amounts.
- Dry Ingredients – All-purpose flour, baking powder, and salt.
- Bananas – Overripe bananas (with lots of black spots) are best for this.
- Vegetable oil – Canola and corn oil are great swaps. Avoid olive oil as it will effect the flavor.
- Granulated sugar – Feel free to use light brown sugar.
- Vanilla extract
- Sweetened flaked coconut – It’s okay to use toasted coconut but it might brown a little too much.
Tips for the Best Homemade Muffins
With these tips, you’ll be making muffins like a pro, not just coconut banana muffins:
- Use silicone baking cups. These are reusable and will help you reduce waste. I have this set and love them!
- Don’t overfill the tray. Fill the muffin cups until they’re 3/4 full. Don’t add more than this or they will overflow as they bake.
- Don’t over-mix it. Only mix the batter until the ingredients are just combined. If you mix too much, they’ll become dense and rubbery.
- Add pineapple. Chop up 1/2 cup of canned pineapple and fold it into the batter. Then add 4-6 minutes of extra baking time or until nice and golden.
What to Serve with Banana Coconut Muffins
These muffins are the perfect morning treat with a glass of milk, a cup of tea, or your favorite coffee. For an extra sweet treat, try them with my Homemade Strawberry Milk. If you’re a coffee person, pair them with my Vanilla Cinnamon Iced Coffee, Café de Olla (Cinnamon Mexican Coffee), or Dalgona Coffee. To keep things nice and fruity, give my Strawberry Banana Oatmeal Smoothie a go.
How to Store
Once fully cooled, place these coconut banana muffins in an airtight container at room temperature. Store them, away from the heat, for up to 4 days.
To keep them longer, refrigerate them in the airtight container for up to 7 days. Set them on the counter for 10-15 minutes before eating to let them come down to room temperature.
Can I Freeze Banana and Coconut Muffins?
Yes! Wrap each cooled muffin in plastic wrap once and place them in a freezer-friendly bag or container. Freeze for up to 3 months.
Set muffins on the counter for 1-3 hours or until fully thawed when ready to eat. The coconut won’t be as crunchy but the muffins will be just as yummy.
More Easy Muffin Recipes
- Blueberry Cream Cheese Muffins
- Easy Apple Cinnamon Muffins
- Best Banana Muffins
- Mini Chocolate Chip Muffins
- Banana Cream Cheese Muffins
- Bakery Style Pumpkin Muffins
Coconut Banana Crunch Muffins
These coconut banana muffins are the perfect fruity start to your day. Perfect with a cup of coffee, they make breakfast taste like paradise.
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (approximately 2) overripe bananas, mashed
- 1/2 cup vegetable oil
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened flaked coconut, divided
- 1/4 cup chopped walnuts or pecans, optional
- Preheat oven to 350°F. Line muffin tin with liners.
- In a medium sized bowl, whisk together flour, baking powder, and salt. Set aside.
- Whisk together bananas, vegetable oil, sugar, egg, and vanilla in a large bowl until well combined.
- Fold in flour mixture until flour is just moistened and then fold in 1 cup shredded coconut and chopped nuts (if using).
- Divide batter among lined muffin cups and sprinkle with remaining shredded coconut. Bake for 20-22 minutes, or until a toothpick inserted in the center come out clean.
- Transfer muffins to a rack to cool. Serve warm or let cool completely.
Storage: Store muffins in an airtight container for up to 3 days. Or freeze muffins for up to 3 months. If freezing muffins, I highly recommend individually wrapping each muffin tightly in saran wrap and then placing them in a freezer ziploc bag to keep them from getting freezer burned.
Amount Per Serving: Calories: 233Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 16mgSodium: 121mgCarbohydrates: 28gFiber: 2gSugar: 16gProtein: 2g
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