Banana Coconut Muffins
User Reviews
5
Banana Coconut Muffins
Description
Banana Coconut Muffins start with a blend of all-purpose flour, sugar, baking powder, baking soda, and salt combined with melted butter, egg, milk, vanilla, and mashed bananas to produce a moist batter. Folding in diced bananas, walnuts, granola, and shredded coconut adds variety in texture and flavor. The muffins are portioned into lined molds and baked at 350°F for about 25 minutes until a toothpick comes out clean.
The result is a muffin with tender, flavorful crumb with the sweet moisture of bananas and a toasted nut and coconut interplay. The coconut topping adds a finishing touch of texture and sweetness after baking.
These muffins work well as a convenient breakfast or a snack paired with coffee or tea. The chewy granola and crunchy walnuts make each bite more interesting.
Store them wrapped at room temperature or refrigerated to keep fresh and freeze individually wrapped for longer storage. Thaw them before serving to retain softness.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 4 ounces butter melted and cooled (1 stick, unsalted
- 1 egg
- 1/4 cup milk 2 tablespoons
- 1 teaspoon vanilla extract
- 1/2 cup banana mashed ripe
- 1/2 cup banana diced, ripe
- 1/2 cup walnuts diced
- 1/2 cup granola
- 1/2 cup coconut + extra for topping, sweetened shredded
Instructions
- Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners.
- In the bowl of an electric mixer fitted with the paddle attachment, combine flour, sugar, baking powder, baking soda, and salt. Add the melted butter and blend. Add the egg, milk, vanilla and mashed bananas to the flour-and-butter mixture and mix well. Fold the diced bananas, walnuts, granola and coconut into the batter.
- Spoon the batter into the muffin cups, filling each ¾ full. Top with extra coconut, if desired. Bake 24-26 minutes, or until a toothpick inserted into the center of muffin comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Keep banana muffins wrapped tightly to prevent drying out during storage.
- Refrigerate muffins for up to one week, or freeze individually wrapped for up to three months.
- Thaw frozen muffins at room temperature before serving to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 278kcal | 14% |
| Carbohydrates | 38.2g | 13% |
| Protein | 4g | 8% |
| Fat | 13.5g | 21% |
| Cholesterol | 36.6mg | 12% |
| Sodium | 163.7mg | 7% |
| Potassium | 119.9mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 20.5g | 41% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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