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Coconut Banana Crunch Muffins


With a sweet banana muffin base and crunchy coconut topping these beauties are the ultimate treat for a lovely brunch, midday snack or dessert!

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Rate this recipe 4.4/5 (7 Votes)


  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (approximately 2) overripe bananas, mashed
  • 1/2 cup vegetable oil
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sweetened flaked coconut, divided


Servings 12
Preparation time 10mins
Cooking time 30mins
Adapted from


Step 1

Preheat oven to 350°F. Line muffin tin with liners.

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.

Divide batter among lined muffin cups and sprinkle with remaining shredded coconut.

Bake for 20 to 22 minutes, or until a toothpick inserted in the center come out clean.

Transfer muffins to a rack and cool. Serve immediately or store in an airtight container for up to 3 days.

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