Coconut Banana Muffins

Coconut Banana Muffins


These are the best muffins for a sweeter taste and yummy for a snack. They stay nice and moist for a week if in proper container. Not too mention a good way to use up some over ripe bananas in a way other than banana bread.


1 1/4 cups all-purpose flour, unbleached

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup ( 2-3) overripe bananas, mashed fine

1/2 cup vegetable oil

2/3 cup organic sugar

1 large egg- room temperature

1 teaspoon vanilla extract

1/4 cup pecans toasted and chopped

1 1/2 cups sweetened flaked coconut, divided or use unsweetened coconut is you want less sugar in your diet.

Preheat oven to 350°F. Line muffin tin with liners or use spray liberally with a vegetable spray.


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 nuts.

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 and  let cool. Serve immediately with butter or store in an airtight container for up to 3 days.




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