Quick & Moist Banana Coconut Muffins
These banana coconut muffins come together quickly with overripe bananas and sweet shredded coconut.
They bake up tender and stay moist for days, a solid pick for breakfast or a snack.
Why These Muffins Work
I keep coming back to this recipe because it uses up spotty bananas without fuss. The coconut brings a natural sweetness and a bit of chew, so you do not need a ton of extra sugar.
Even a few days later, the muffins still feel fresh. That comes from the banana and the coconut oil, which lock in moisture without making them heavy.
Ingredients
- 1 1/2 cups all-purpose flour: spooned and leveled, not scooped.
- 1/2 cup granulated sugar: gives just enough sweetness.
- 1 teaspoon baking soda: helps the muffins rise.
- 1/4 teaspoon salt: balances the sweetness.
- 1 cup mashed ripe bananas: from about 2 large, very spotty bananas.
- 1/3 cup melted coconut oil: use refined if you do not want coconut flavor.
- 1 large egg: at room temperature.
- 1/2 teaspoon vanilla extract: rounds out the flavor.
- 1/2 cup sweetened shredded coconut: plus 2 tablespoons for sprinkling on top.
Variations / Substitutions
- Oil: melted butter or a neutral oil work too. The muffins will taste less coconutty.
- Sugar: brown sugar adds a deeper caramel note.
- Flour: swap up to half with whole wheat pastry flour for a heartier muffin.
- Dairy-free: use a flax egg (1 tablespoon flaxseed meal plus 3 tablespoons water). The crumb will be a little denser.
- Shredded coconut: unsweetened is fine here; add 1 extra tablespoon of sugar to balance the sweetness.
Coconut Water Smoothie goes great with these muffins when you want something to sip.
How to Make Banana Coconut Muffins
Step 1: Whisk the Dry Ingredients
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the 1 1/2 cups flour, 1/2 cup sugar, 1 teaspoon baking soda, and 1/4 teaspoon salt until well blended.
The dry mix should look evenly pale with no streaks of baking soda. This simple whisking puts the rise in the right place later.
Step 2: Mash the Bananas and Mix the Wet Ingredients
In a separate bowl, mash the 1 cup ripe bananas until mostly smooth. Stir in the 1/3 cup melted coconut oil, the egg, and the 1/2 teaspoon vanilla extract until combined. Then fold in the 1/2 cup shredded coconut, holding back about 2 tablespoons for the tops.
The mixture will look looser than you might expect. The banana and oil thin it out, which is exactly what keeps the crumb tender.
Step 3: Fold the Batter Together
Pour the wet banana mixture into the bowl of dry ingredients. With a flexible spatula, fold the two together just until you no longer see dry flour. A few small lumps are fine.
Stop folding the moment the flour disappears. Overmixing is the fastest way to tough muffins. The batter should be thick and speckled with coconut, never smooth.
Step 4: Bake and Serve
Spoon the batter evenly into the liners, filling each about three-quarters full. Sprinkle the reserved shredded coconut over the tops. Bake for 18 to 20 minutes, until the muffins are deeply golden and a toothpick inserted in the center comes out clean.
Let the muffins sit in the tin for 5 minutes, then move them to a wire rack. They taste best warm, while the coconut tops still have a little crisp edge.
Tips for the Best Muffins
- If your bananas are not spotty enough, place them, unpeeled, on a baking sheet and bake at 300°F for 15 minutes. They will soften and sweeten right up.
- For tall, domed tops, start the bake at 400°F for the first 5 minutes, then reduce the heat to 375°F without opening the oven door.
- These freeze beautifully. Wrap each one individually in plastic and store in a zip-top bag. Thaw on the counter for an hour or pop them straight into a lunchbox.
Bake times by muffin size:
| Size | Time | Temp |
|---|---|---|
| Regular (12-cup) | 18-20 mins | 375°F (190°C) |
| Mini (24-cup) | 10-12 mins | 375°F (190°C) |
| Jumbo (6-cup) | 22-25 mins | 375°F (190°C) |
Storing Leftover Muffins
- Refrigerate: keep muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. They stay moist either way.
- Reheating: split and toast them under the broiler for a minute, or microwave for 15 seconds until warm.
- Serve cold: they are perfectly good straight from the container at room temperature.
What to Serve With Banana Coconut Muffins
A cup of coffee with a splash of coconut milk plays up the coconut flavor. A smear of salted butter or a dollop of tangy Greek yogurt cuts through the sweetness and rounds out a quick breakfast.
Frequently Asked Questions
Can I use frozen bananas?
Yes. Thaw them completely and drain off any excess liquid before measuring the 1 cup. The texture will be a little wetter but still works.
Can I make these gluten-free?
Use a 1-to-1 gluten-free flour blend that contains xanthan gum. The muffins will be slightly more crumbly, so let them cool fully in the tin before moving.
Why did my muffins come out dense?
The most common reason is overmixing the batter once the flour goes in. Another cause is too much mashed banana. Stick with exactly 1 cup and fold gently.
Banana Coconut Muffins Recipe
Ingredients
Method
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together flour, sugar, baking soda, and salt.
- In another bowl, mash bananas until smooth. Stir in coconut oil, egg, and vanilla until combined, then fold in the shredded coconut (reserve 2 tablespoons for topping).
- Pour the wet ingredients into the dry. Fold gently with a spatula just until no dry flour remains.
- Divide batter among liners, filling three-quarters full. Sprinkle reserved coconut on top. Bake 18 to 20 minutes, until golden and a toothpick comes out clean. Cool in the pan 5 minutes, then serve warm.
Notes
