These banana and coconut muffins are incredibly tender and fluffy – they are perfect for a grab and go breakfast with coffee, but to be honest, there is no bad time to enjoy them! Using overripe, mushy bananas will give the very best flavour.
Hello. It’s been a while! I’m very happy to be back with this brand new recipe for super easy banana and coconut muffins.
If you’re a fan of either coconut OR banana bakes I can’t imagine you not loving this recipe. After lots and lots of testing, I’m convinced these muffins have the most perfect texture – they are sweet but not too sweet, soft and oh so tender.
easy banana and coconut muffin recipe
The other really great thing about these muffins is just how easy they are to make – just like most muffin recipes, to be fair. It’s simply a matter of stirring the dry and wet ingredients together lightly – muffins are a great bake for lazy or time poor bakers (and yes, I definitely include myself in that category.)
more easy muffin recipes to try
- chocolate chip courgette (Zucchini) muffins
- strawberry and white chocolate muffins
- blueberry and orange muffins
- lemon blueberry poppy seed muffins
- triple chocolate muffins
I had all intentions of posting the recipe a few weeks ago, but like many people, I’ve been pretty under the weather. But I’m back and refreshed with lots of new recipe ideas that I’ll be sharing over the next few weeks.
- I used Tulip baking cases for this recipe – they make a lovely deep, tall muffin and look really pretty. You can certainly use regular muffin cases instead, but you’ll definitely get a few more muffins out of the mixture.
- These muffins are perfect for popping in the freezer. Freeze as soon as the muffins are completely cold. Use within three months. Defrost at room temperature before eating (around one hour or so).
more banana bakes to try
- easy banana bread
- peanut butter cup banana bread
- banana muffins with chocolate chips and Nutella
- banana nut cake with salted caramel glaze
- banana, coconut and passionfruit loaf cake
- a really moist and delicious banana bundt cake
did you make this recipe?
I really hope you love it! Let me know by leaving a comment/review below and if you would take the time to rate the recipe, I would be very grateful. Happy baking!
- 280g plain flour
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 50g desiccated coconut
- 150g soft light brown sugar
- 50g caster sugar
- 150ml milk or buttermilk
- 150ml vegetable or sunflower oil
- 3 large eggs (not extra large)
- 3 tablespoons runny honey
- 2 teaspoons vanilla extract
- 2 small very ripe bananas, peeled and mashed (150g mashed weight)
- optional topping:
- 25g butter
- 1 tablespoon desiccated coconut
- Preheat the oven to 180C/160Fan/350F/Gas mark 4. Line a muffin tin with 9 tulip paper cases. If you’re using normal muffin cases, you’ll easily get 12 muffins from this mix.
- Place the flour, baking powder and salt together in a large bowl and using a fork or wooden spoon, lightly stir the ingredients together.
- Place the coconut, brown sugar. caster sugar, milk, oil, eggs, honey, vanilla extract and mashed bananas in a large bowl or jug. Using a whisk or wooden spoon, mix together well, making sure the sugar has dissolved and no large lumps of brown sugar remain.
- Make a well in the centre of the dry ingredients and pour in the wet ingredients. Using a wooden spoon, quickly stir everything together until the batter is fairly smooth and there are no pockets of flour. Remember not to over mix - a lumpy batter makes the best muffins.
- If you're making the topping, place the butter in a small saucepan over a low heat. Once it has melted, stir in the desiccated coconut and remove the pan from the heat.
- Spoon the batter into the liners, filling them two thirds full. Sprinkle a little of the buttery coconut over each muffin, if using. Bake for about 25 minutes (if you’re using the tulip wraps) If you’re using regular muffin cases, check them after 20 minutes. The muffins should have risen nicely, looking golden and smelling gorgeous.
- Remove the muffins from the oven and place them on a wire rack to cool a little. They are delicious eaten warm and fresh, but they are still really good the next day.
Notes - These banana and coconut muffins are perfect for popping in the freezer. Freeze as soon as the muffins are completely cold. Use within three months. Defrost at room temperature before eating (around one hour or so).
Add ins - If you like dried fruit, a handful of raisins or dried cranberries folded into the batter are a lovely addition.
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 356Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 70mgSodium: 409mgCarbohydrates: 64gFiber: 3gSugar: 35gProtein: 8g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.