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.
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).
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.
recipe notes
- 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).
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!
Banana and Coconut Muffins
These soft and fluffy banana and coconut muffins are packed full of flavour! They make an ideal weekend breakfast treat.
Ingredients
- 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
Instructions
- 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
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: 1Amount 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.
These look and sound delicious. I love larger muffins and jumbo muffins. The texture looks moist but not dense, so many recipes can be heavy when they incorporate banana. I’m so excited to bake them, thrilled they have coconut in too. I think they will be a future go to! Just waiting for my 🍌🍌 to ripen to make these treats perfectly scrumptious! Thank you for testing the recipe to share perfect yumminess!!!😋💕🧑🏻🍳
Hi Deborah, thank you so much! I hope you enjoy the recipe 😊
I must update my previous comment! I’ve made the muffins a few times absolutely fabulous. Wow! Don’t skip the coconut butter topping. Takes them to the next level! The recipe provides a good crumb. Moist not dense yet light in texture. They are so flavoursome with the perfect amount of banana. They are a go to. 😋👍I baked for 24 mins and carefully rotated tray at 19 mins for even baking. Fabulous muffins. Great size. Thank you for sharing deliciousness!💕🍌🥥
Thank you Deborah, I’m really pleased you like them! Thank you for your review 🙂