Coconut Banana Muffins are incredibly soft and easy to bake! They're packed with sweet, ripe bananas and have delicious shredded coconut in every bite. Whether it's for breakfast or a grab-and-go snack, these homemade muffins are such a treat!
I can't believe I hadn't tried the coconut and banana combination sooner! These banana coconut muffins are the kind of recipe you'll make again and again whenever you have ripe bananas sitting on your counter. The ripe bananas create a naturally tender crumb, while shredded coconut adds a subtle tropical flavor and the perfect texture.
I used both shredded coconut and extra-virgin coconut oil to help deepen the coconut flavor. If you don't have any coconut oil on hand, just substitute the 1/4 cup I added for any other oil.
These muffins are soft, moist, and packed with sweet banana flavor and coconut in every bite. Best of all, this easy homemade muffin recipe requires no electric mixer and comes together in just a few simple steps. It's perfect for breakfast, snack time, or meal prep. Let's get to baking!
Step by step instructions
Here is how to make and bake these Easy Banana Coconut Muffins. You will need a 12 muffin tin, muffin liners, 2 mixing bowls, a spatula, and a whisk.
Step 1: Mix dry ingredients. In a large bowl, stir the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
Step 2: Whisk wet ingredients. In another large bowl, add the brown sugar, white sugar, oil, coconut oil, eggs, vanilla, mashed bananas, and sour cream. Whisk until well combined.
Step 3: Combine together. Add the dry and wet ingredients together until almost completely combined, then mix in the shredded coconut and stir a few more times until no more flour streaks appear. Don't over-mix!
Step 4: Scoop and bake. Fill the liners to the top with batter.
Bake the muffins for 20-25 minutes or until a toothpick inserted in the middle comes out clean with no wet batter. Allow to cool, and enjoy!
FAQ
How do I store these muffins?
These muffins stay fresh on the counter for up to 4 days in an airtight container, or in the refridgerator for up to 1 week.
Should I use sweetened or unsweetened coconut?
Either or works!
Can I use frozen bananas?
Yes! If using frozen bananas, thaw them and drain and excess liquid before mashing them.
Why are my muffins dense?
Usually dense muffins indicates that you over-mixed the batter. Stir the wet and dry ingredients together until just combined - never over-mix!
Do I have to add coconut oil?
I highly recommend it to help enhance the coconut flavor, but it's not necessary. If you don't have any coconut oil on hand, substitute the 1/4 cup for another type of oil (there must be 1/2 cup oil added total in the recipe).
Can I freeze these muffins?
Yes! Allow them the cool completely and then place them into a freezer-safe bag or container.
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Coconut Banana Muffins
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 large eggs room temperature
- 1/4 cup extra-virgin coconut oil* melted and cooled
- 1/4 cup oil
- 1/4 cup sour cream room temperature
- 1 tbsp vanilla
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1 1/2 cups ripe bananas mashed, about 3-4 medium or 2-3 large
- 1 cup unsweetened shredded coconut
Instructions
- Preheat the oven to 350℉/175℃ and line a muffin tin with liners and set aside. Mash the bananas and set aside for later.1 1/2 cups ripe bananas
- Add flour, baking soda, baking powder, cinnamon, and salt into a bowl. Mix and set aside.2 cups all-purpose flour, 1 tsp baking soda, 2 tsp baking powder, 1/2 tsp cinnamon, 1/4 tsp salt
- In a large bowl, whisk together brown sugar, white sugar, eggs, oil, coconut oil, bananas, vanilla, and sour cream. Whisk until well combined.2 large eggs, 1/4 cup oil, 1/4 cup sour cream, 1 tbsp vanilla, 1/3 cup white sugar, 1/3 cup brown sugar, 1/4 cup extra-virgin coconut oil*
- Add the dry and wet ingredients together and mix until almost completely combined, then add in the shredded coconut and continue mixing just until well incorporated. Don't over-mix!1 cup unsweetened shredded coconut
- Scoop and divide evenly between the liners, filling them all the way to the top with batter.
- Bake the muffins for 20-25 minutes or until a toothpick inserted in the middle comes out clean with no wet batter. Allow to cool, and enjoy!
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