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Banana Coconut Muffins

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  • Yield: 8 muffins


  • 1 1/4 C flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 very ripe bananas, mashed (3/4 C)
  • 1 stick melted butter
  • 2/3 C sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1/2 C coconut
  • 1/2 tsp grated orange zest


  1. Preheat your oven to 375 degrees. Combine the flour, baking powder and salt in a small bowl. Set aside.
  2. In a large bowl, mix the bananas, butter, sugar, egg vanilla, coconut and orange zest. Whisk until smooth. Pour the dry mixture on top and using a rubber spatula, gently fold into the wet ingredients. DO NOT OVER MIX! You want a few small streaks of flour left.
  3. Divide batter evenly into 8 muffin tins lined with papers. I use a large ice cream scoop and it turns out perfectly for 8 muffins. Bake for 25 minutes in the middle of your oven. Remove from the pan immediately after removing from the oven and allow to cool on racks before serving.
  • Author: Carole Jones


  • Serving Size: 1 muffin
  • Calories: 419
  • Sugar: 36g
  • Sodium: 260mg
  • Fat: 20g
  • Saturated Fat: 3g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 61g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 33mg