Yield: 12 standard 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.
Ingredients
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup approximately 2 overripe bananas, mashed
- ½ cup vegetable oil
- ⅔ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened flaked coconut, divided
- ¼ cup chopped walnuts or pecans, optional
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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 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.
Notes
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.
Nutrition
Serving: 1, Calories: 233kcal, Carbohydrates: 28g, Protein: 2g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 8g, Cholesterol: 16mg, Sodium: 121mg, Fiber: 2g, Sugar: 16g