Toasted Coconut Banana Muffins

Coconut… and banana?  Why yes!  Both of these flavors have a natural sweetness to them and a fun tropical flair.  That sweetness means the need for sugar in this recipe isn’t as high as some other muffins I make.  Win!


Toasted Coconut Banana Muffins


  • 2 ripe bananas
  • 1/4 cup milk
  • 2 eggs
  • 1/2 oil (coconut oil is the natural fit here, but canola or vegetable would work fine, I’m sure)
  • 1 teaspoon vanilla
  • 1/2 cup brown sugar
  • 2 cups flour (I used 1 cup unbleached, 1 cup white whole wheat.)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4- 1/3 cup shredded coconut (I used 1/3 and had PLENTY to sprinkle generously.)


Preheat oven to 300.  Sprinkle coconut over a cookie sheet.  Pop in the oven (don’t even worry if it’s up to temp yet.)  You’ll want to keep a bit of an eye on it.  It’s kind of like toasting nuts… when you smell it?  Check on it.  You’re shooting for a light brown color all-over.  I usually have to give mine one quick stir midway and it takes about 8 minutes.  Good enough.  Once it’s done, set it aside and crank the oven on up to 375.


Meanwhile, combine bananas, milk, eggs, oil, and vanilla in a large bowl and mash it all together until it’s smooth.  Stir in the brown sugar.  Add baking soda, baking powder, salt, and flour.  Stil until well-mixed.  Pour into prepared (greased or paper-lined) muffin tins.  Sprinkled toasted coconut over surface.  Bake for 20-25 minutes.

Yield: 12 generous muffins (I fill my tins almost all the way.)


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4 comments to Toasted Coconut Banana Muffins

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