Banana Coconut Muffin Recipe
User Reviews
4.9
Banana Coconut Muffin Recipe
Description
The Banana Coconut Muffin recipe starts with mashed ripe bananas combined with vegetable oil, granulated and brown sugars, eggs, and vanilla extract, creating a moist and flavorful wet mixture. The dry ingredients include flour, baking powder, baking soda, cinnamon, and salt, which are gently mixed into the wet ingredients to avoid toughening the muffins.
Mini chocolate chips and sweetened coconut flakes are folded into the batter, with some reserved to sprinkle on top before baking. This enhances both texture and flavor, giving bursts of chocolate and chewy coconut throughout the muffins. Baking at 350°F for about 18 to 22 minutes produces golden muffins that are soft with a lightly crisp top.
The recipe's use of overripe bananas ensures natural sweetness and moisture, while the cinnamon provides a gentle warmth. These muffins make a comforting breakfast or snack, pairing well with a cup of tea or coffee. The tips emphasize gentle mixing to keep the crumb tender and caution against overfilling muffin cups to avoid spills.
Ingredients
- 3 banana mashed, large
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 egg
- 1 teaspoon vanilla extract
- 3 cups flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
- 1 cup sweetened coconut flakes
Instructions
- Preheat the oven to 350 degrees F and line a muffin pan with paper liners or grease with nonstick cooking spray.
- Put the bananas in a bowl and mash them with a fork until they are pureed, but still chunky.
- Add the vegetable oil, sugar, brown sugar, eggs, and vanilla extract to the bowl of mashed bananas and mix.
- Mix the flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.
- Add the wet banana mixture to the flour mixture and stir until just combined.
- Fold in the mini chocolate chips and the coconut flakes, reserving a small amount to sprinkle on top of the muffins.
- Spoon the mixture into each baking cup until the cup is 2/3 full. Sprinkle extra coconut and chocolate chips over each muffin, if desired.
- Bake in the preheated oven for 18 to 22 minutes for full-sized muffins or 12 to 15 minutes for mini muffins until a toothpick inserted in the center comes out clean.
Notes
- Use overripe bananas that are brown and spotty for optimal sweetness and moisture.
- Substitute vegetable oil with coconut oil if you want a more pronounced coconut flavor.
- Fold wet and dry ingredients gently to avoid tough muffins caused by overmixing.
- Fill muffin cups only two-thirds full to prevent batter from spilling over during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 19mg | 6% |
| Sodium | 122mg | 5% |
| Potassium | 193mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 51IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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