Coconut Banana Crunch Muffins
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 Recipe
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
Directions:
- 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.
That cute little face!!! What a doll. I’d make her these muffins every day, if she wanted 😉
I have brown bananas on my counter this very moment, VERY tempted to whip these beauties up!
Ellie sold me on these muffins. Precious picture! Thanks for sharing.
Wishes for tasty dishes,
Linda
Hi. These sound and look delicious. I was wondering are they okay for dairy free people?
Yes! They are dairy free!
I’m always looking for ways to use up a couple of bananas (other than our normal banana bread) – these muffins sound amazing, I’ll definitely give ’em a try one of these days! Love the banana/coconut combo.
There are some amazing flavors going on in these muffins!!
A muffin with a crunch! Nobody would be able to resist them!
I love coconut and banana! I bet they go great together in this muffin!
Banana and coconut = perfect pair! Your kitchen muse is darling!
These muffins look amazing! LOVE the toasted coconut on top! 🙂
I want to start my morning with these! So absolutely delicious!
Have you tried replacing the oil with apple sauce? How did it work?
Kendra commented below you that she used 1/4 cup applesauce and 1/4 cup vegetable oil and the recipe was still successful. Hope this helps!
I made these with a few switches and they were still VERY good!
I used 1/4 c. Applesauce and 1/4 c. Vegetable oil.
I used 1/2 c. Brown sugar instead of 2/3 granulated.
And I used unsweetened coconut instead of sweetened.
I am very surprised they were still really sweet with all those changes. My husband is a junk food addict and he ate 3/4 of them!
Awesome! I am so glad you liked them and your substitutions worked. Thanks for taking the time to come back and comment and share what worked for you!
…and we think Ellie is precious too…but we are a little biased. 😉
Also Ellie is PRECIOUS! Thank you for the recipe!
The only addition I made was mini chocolate chips because, well CHOCOLATE! This recipe came out amazingly delicious! I will for sure be baking them again!
Love your chocolate addition! Thanks for taking the time to come back and sharing your results! 🙂
Unfortunately mine came out very very dry and crumbly! Did I overmix the batter?
Mine came out very dry and crumbly. Wondering if I overmixed the batter.
Do you add coconut flakes to the mixture or just sprinkle on top??
Disregard please I just reread! Ha
Had anybody try to use all purpose gluten free flour and how did they come out?!!
Thanks
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Just made these…I’m a horrible baker, but these turned out amazing. Thank you!!
I never saw together Coconut and banana in any dish
Dear im new in baking field,should we use fresh coconut also?
These turned out so soft and moist! I used coconut oil instead and 1/3 cup of coconut palm sugar instead of granulated sugar and coconut flakes were unsweetened too. Muffins still turned out sweet enough (bananas were very ripe which I noticed makes difference with sweetness) and my whole family loves them – thanks for the recipe! 🙂
So glad you enjoyed them! Thank you for sharing the swaps you made and how they turned out!
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I’m never making banana bread again. These are so good I’ve made them 2 times already and have another batch in the oven now. They are very tender, light, and crunchy all at once. Yum.
I also drizzled chocolate on top. Double yum.
How many muffins does this recipe make?
12 standard sized muffins! 🙂
Just made this beauties with a couple of changes. I used coconut oil and reduced the amount of sugar to 1/3c+2T. It still turned out good. Next time I will add pineapple to it.
The video shows baking soda but the recipe says baking powder. Which is it?
Baking powder! Sorry – editing error on the video!
They turned out super moist and flavorful, thanks alot
These sound wonderful….do you happen to have the carb grams? I know, I’m a party pooper….diabetic hubby.
Thanks
I am wondering if I could sub coconut flour for white flour??
HI Suzanne, coconut flour requires a much different amount of liquids than regular flour. Coconut flour is extraordinarily absorbent. In baked goods, you generally want to substitute 1/4 cup coconut flour for 1 cup regular flour.
Just baked these. Had ripe bananas & didn’t want to toss & this seemed so much easier then banana bread! Omg!! They are soooo good & soooo easy! I added nuts cause I can’t imagine any banana bread or muffin wothout! They are definitely a hit. I think I’m going to purposely hide a couple of bananas so I have to use them when they are too ripe to eat! Ha!
The coconut flakes used here is fresh coconut or the desiccated?
It is sweetened shredded coconut you usually find in the baking aisle.
Can this be made as a loaf? If so… any alterations to the recipe?
Hi Carol, Yes i believe it would do fine as a loaf, but haven’t personally tried it. Of course it will need a longer baking time, but you may also need to cover it with foil or the coconut on top will burn during the longer baking time.
terrific muffins, thank you! a cinch to make and quite delish!………………a few substitutions here as well!–I used a fat free yogurt (!) in place of oil as it was all I had, plus added pear because my bananas were a little short. i also cut down the sugar a bit and used a 1/4 c. brown sugar and 1/4 c. white sugar, as well as the addition of 1/2 t. of almond extract just to be a fancypants, but not sure it added much. haha. maybe next time i will substitute vanilla for almond fully. anyway even with all my substitutions, these turned out FAB! only criticism is they stuck to muffin liners. next batch, I will double recipe also for bigger muffins as mine looked like ohoto above which while lovely, I prefer them with big bulging muffin tops!!
Self rising flour will work if I just omit the baking powder,won’t it?
These were delicious! The only change I made was I cut the coconut down to 1/2 cup in the batter and added 1/2 cup chopped pecans. They were perfect!
Second time I made these I used coconut oil instead of vegetable oil was even more amazing
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I only got 9 muffins.
I made these today and they are fantastic. Great, simple recipe that is now in my regular rotation. Thank you!
I love these muffins!! I was looking for a new and different recipe to use with my brown bananas and I am SO glad I found this one!! My kids beg me to make them and I always make a double batch now. They freeze beautifully too if I manage to sneak a few away for a rainy day! Love love them! Thanks so much for sharing this!!
I tried this recipe today.. and it turned out awesome. .. thank you so much for sharing this combination and beautiful recipe with us
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.
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?
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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!
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 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!
Beautiful recipe.
I would like to receive more of those please.
Beautiful recipe.
I would like to receive more of those please.
can you use unsweetened coconut instead?
Sure!
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
I’m going to make a loaf instead of muffins, and swap out the oil for mayo. Wish me luck!
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.
These are fantastic! The only change I’d suggest is to toast the coconut first – it makes SUCH a difference in the taste!