4.9 from 57 votes
Banana Coconut Muffin Recipe
These Banana Coconut Muffins blend ripe mashed bananas, sweetened coconut flakes, and mini chocolate chips within a spiced batter featuring cinnamon and vanilla. The muffins bake to a tender crumb studded with moist banana pieces and chewy coconut, offering a balance of sweetness and texture. Sprinkling extra coconut and chocolate on top adds a decorative and flavorful finish.
Prep Time
10 mins
Cook Time
22 mins
Total Time
32 mins
Servings:
18
Calories:
193 kcal
Course:
Breakfast, Snacks
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 18 Serving
Amount Per Serving
Calories 193
% 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.