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!

Photo by Nikki H.

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

12

muffins

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

12

servings

Ingredients

  • 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

Directions

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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