Banana Coconut Muffins

For even more tropical flavor, stir in some chopped pineapple or dried mango chunks.

Serves: 12Hands-on: 10 minutesTotal: 35 minutesDifficulty: Easy

Serves: 12

Ingredients

  • 1 cup whole milk
  • 1 large egg
  • ⅓ cup vegetable oil
  • 1 tsp. vanilla extract
  • 3 medium bananas, peeled and mashed
  • 2 cups all-purpose flour
  • ½ tsp. baking soda
  • 1¼ tsp. baking powder
  • ½ cup granulated sugar
  • ½ tsp. salt
  • ½ tsp. ground cinnamon
  • ¼ cup grated coconut

Directions

  • Preheat the oven to 375°F. Grease one muffin tin.
  • In a medium mixing bowl, whisk together the milk, egg, vegetable oil, vanilla extract, and mashed banana.
  • In a large mixing bowl, stir together the flour, baking soda, baking powder, sugar, salt, and ground cinnamon, mixing well.
  • Pour the milk mixture into the dry ingredients. Stir until the mixture is just combined and still a bit lumpy (do not overbeat). Stir in the coconut
  • Fill each muffin cup about two-thirds full with muffin batter. (If you have leftover muffin batter, refrigerate and use within a few days.) Bake the muffins for 20–25 minutes, until they are a light golden brown and a toothpick inserted in the middle comes out clean.

Recipe Information

Serves: 12

Ingredients

  • 1 cup whole milk
  • 1 large egg
  • ⅓ cup vegetable oil
  • 1 tsp. vanilla extract
  • 3 medium bananas, peeled and mashed
  • 2 cups all-purpose flour
  • ½ tsp. baking soda
  • 1¼ tsp. baking powder
  • ½ cup granulated sugar
  • ½ tsp. salt
  • ½ tsp. ground cinnamon
  • ¼ cup grated coconut

Directions

  • Preheat the oven to 375°F. Grease one muffin tin.
  • In a medium mixing bowl, whisk together the milk, egg, vegetable oil, vanilla extract, and mashed banana.
  • In a large mixing bowl, stir together the flour, baking soda, baking powder, sugar, salt, and ground cinnamon, mixing well.
  • Pour the milk mixture into the dry ingredients. Stir until the mixture is just combined and still a bit lumpy (do not overbeat). Stir in the coconut
  • Fill each muffin cup about two-thirds full with muffin batter. (If you have leftover muffin batter, refrigerate and use within a few days.) Bake the muffins for 20–25 minutes, until they are a light golden brown and a toothpick inserted in the middle comes out clean.

Nutrition Information

Nutrition Information
Amount per serving
Calories210
Total Fat8g
Saturated Fat2g
Cholesterol20mg
Sodium220mg
Total Carbohydrate32g
Dietary Fiber2g
Sugars13g
Protein4g