Coconut Banana Crunch Muffins a great way to use up overripe bananas and are a wonderful breakfast with a sweet banana muffin base and crunchy coconut top!
We have had this discussion a million times, but my family is a banana loving family. And by family, I mean Ellie & Jorge. Lyla and I like bananas too…just a normal amount.
However, Lyla and I are giant coconut fans. Combine those two together and you get Coconut Banana Crunch Muffins!
I buy two bunches of bananas every week and sometimes we have a couple leftover that turned too ripe before Ellie got to eat them. It’s amazing that we ever have any considering that kid could eat a banana with every single meal!
The only thing Ellie might possibly love more than bananas is muffins! That girl is just like her mama — a true carb lover.
I have made so many banana muffins for her, like my Nutella Banana Swirl Muffins and Brown Sugar Banana Muffins.
Sunday morning I had a couple of bananas sitting on the counter begging to be used up and I decided to bake up a quick batch of muffins for breakfast to surprise the girls.
I almost made my Banana Dream Cake, but after seeing Ellie’s face light up at the site of the muffins I knew I made the right choice.
As you can see by that adorable face (sure, I am a little biased), these Coconut Banana Crunch Muffins were a great hit.
I made a dozen and they were all gone in just two days! The girls kept pointing at them during dinner asking to have one — so they even got to have one for dessert!
These Coconut Banana Crunch Muffins have a glorious crunchy sweetened toasted coconut top and the actual muffin itself is moist and full of banana flavor…and even more coconut.
They come together in just a few minutes — without a stand mixer — and into the oven they go!
Coconut Banana Crunch Muffins
Ingredients
- 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
Instructions
- 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.
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 and cool. Serve immediately or store in an airtight container for up to 3 days.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 233Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 16mgSodium: 121mgCarbohydrates: 28gFiber: 2gSugar: 16gProtein: 2g
Categories
This post may contain affiliate links. Read my disclosure policy.
Can these be frozen?
Yes! They should freeze just fine. I like to wrap my muffin individually with saran wrap and then place them in a ziplock freezer friendly bag.
These are delicious! I will definitely be making them again. Thank you for a great recipe!
Hi Just made these and totally loved them! Perfect sweetness…they are sweet, good for a dessert type of muffin. I did 1/2 brown and 1/2 granulated.
Turned exactly as shown too.
Loved the crunchy top!
Mine turned out a bit dense although tasty.. what could be the reason?
They are a dense-r style muffin! Not super light. If they were extra dense, then I would recommend checking that you baking powder is still good!
Turned out really nice! Substituted 1/2 of the oil with apple sauce and 1/3 of the coconut flakes with crushed nuts. :-) – Had to restrain myself.
Do they need refrigerated? They turned out amazing!
No! They can stay on the counter!
Nutrition?
These were great. We’re on a stay at home order so I used what I had in the house – unsweetened coconut, whole wheat flour, and a little over 1/3 cup of coconut sugar. They tasted great and were definitely sweet enough this way. Great recipe! Thank you.
I don’t care much for muffins. But I tend to bake when I’m feeling down. Usually give it all away. I had 2 bananas left from some homemade banana pudding. Happened to have coconut too. So I made these. I will not be giving these away! They are so moist and delicious. I will be putting this into my favorite recipe list.
These are fantastic! The only change I’d suggest is to toast the coconut first – it makes SUCH a difference in the taste!
Could I make a loaf instead of muffins?
Yes, but you can not put the coconut on top since it will burn before the loaf is done. Also, start checking on it around 45-50 minutes for it to be done and you might need to cover it with foil if it starts browning way too much.
I’m going to make a loaf instead of muffins, and swap out the oil for mayo. Wish me luck!
I found your recipe after searching for what to do with brown bananas other than make banana bread. I made them today…holy cow YUM!!! They’re perfect! I will be making again and again
can you use unsweetened coconut instead?
Sure!
Beautiful recipe.
I would like to receive more of those please.
Beautiful recipe.
I would like to receive more of those please.
I made these yesterday, and they were delicious! But I was wondering if you could substitute the all-purpose flour with coconut flour. It would be a lot less carbs.
Thanks.
Hi Connie! So glad you enjoyed them! I do not know if the recipe would work with coconut flour, but I do know it is very absorbent, So you would need a much smaller amount than you would with regular flour. So I would start with a few tablespoons of coconut flour and work your way up until you get the correct consistency. Hope this helps!
can i use coconut oil instead of vegetable?
Yes, as long as you use a fractionated coconut oil, it will work just fine.
(Fractionated coconut oil is the coconut oil that is always in a liquid form, not the one that solidifies at room temperature.)
I made these today and we love them. I did use melted butter instead of oil and I added about 1/2 cup of walnuts. They were so moist and just perfect.
Awesome! Thanks for sharing how the adaptions you tried worked out!
I made these yesterday and they came out so crumbly it is almost impossible to pick them up and eat them even with cake fork. What went wrong?
That is very strange. It’s hard for me to guess without being with you in the kitchen watching as you make them, but I would guess too much banana/not enough flour?
These turned out sooooo good! I will make them again for sure. I substituted the vegetable oil with coconut oil. I used a mixer for the wet ingredients and folded the dry ingredients by hand. I also held back about 1 tablespoon of sugar because of the sugar from the bananas.
Oh, I also only got 7 muffins out of this. I used 2 1/2 bananas.