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Banana Coconut Muffins

Banana Coconut Muffins Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup mashed ripe bananas (about 2 large)
  • 1/3 cup melted coconut oil
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup sweetened shredded coconut

Method
 

  1. 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.
  2. 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).
  3. Pour the wet ingredients into the dry. Fold gently with a spatula just until no dry flour remains.
  4. 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

For the most pronounced coconut flavor, use unrefined virgin coconut oil. If the oil solidifies, melt it first and let it cool until just warm before mixing.