5 from 24 votes
Banana Bread Muffins with Coconut and Pecans
These Banana Bread Muffins are studded with shredded sweetened coconut and chopped pecans, adding texture and flavor to the moist banana base. The muffin batter blends ripe mashed bananas with spices like cinnamon and nutmeg, balanced by the richness of butter and the tang of buttermilk. They bake to a tender crumb with slightly crisp edges, ideal for a snack or breakfast treat.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
12
, or 6 jumbo muffins
Calories:
245 kcal
Course:
Breakfast, Bread
Cuisine:
American
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 cup pecans
- ½ cup coconut sweetened shredded
- 3 banana peeled and mashed (should be very ripe
- ½ cup granulated sugar
- 1 large egg
- ¼ cup buttermilk
- ¼ cup butter , 4 tablespoons, melted and slightly cooled
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350ºF. Prepare a 12-cup or jumbo 6-cup muffin tin with paper liners or spray it with baking spray.
- Whisk the flour, baking soda, cinnamon, nutmeg, and salt together in a medium size bowl. Add the coconut and pecans to the bowl with the dry ingredients and whisk once more to combine.
- Place mashed bananas and sugar in a large bowl and beat with a hand mixer on low until combined. Add the egg, buttermilk, melted butter, and vanilla, and beat until combined.
- Fold in the flour mixture with a wooden spoon or spatula. Fill the muffin tins just over halfway full or until the batter is evenly distributed. Sprinkle the tops with more coconut and pecans if desired.
- Bake the muffins for 15-20 minutes, or until a toothpick inserted into the center comes out clean and the edges begin to pull away from the tin. Let cool on a wire rack. Serve warm or at room temperature, or freeze for up to 2 months.
Cup of Yum
Notes
- Use very ripe bananas for best sweetness and moisture.
- Freeze baked muffins up to 2 months for convenient storage.
- Extra coconut and pecans on top provide texture and visual appeal.
- Adjust baking time if using jumbo instead of regular muffin tins.
Nutrition Information
Serving
1g
Calories
245kcal
(12%)
Carbohydrates
32g
(11%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.2g
(10%)
Cholesterol
26mg
(9%)
Sodium
240mg
(10%)
Potassium
186mg
(4%)
Fiber
2g
(8%)
Sugar
14g
(28%)
Vitamin A
173IU
(3%)
Vitamin C
3mg
(3%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 , or 6 jumbo muffins
Amount Per Serving
Calories 245
% Daily Value*
| Serving | 1g | |
| Calories | 245kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 26mg | 9% |
| Sodium | 240mg | 10% |
| Potassium | 186mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 173IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.