Those old bananas getting spotty on your counter? Perfect – that's exactly what we need for these banana coconut muffins. Let me tell you, I've been baking these for years and they never fail to hit the spot.
Nothing fancy here – just good, honest muffins with a tropical twist. The riper your bananas, the better they'll taste. I like to add shredded coconut both inside and on top – gives them a nice crunch and makes your kitchen smell wonderful while they're baking.
You know how some muffins can turn out dry as dust? Not these ones. The bananas keep everything moist, and the coconut adds just the right amount of texture. Been making these since my kids were little, and now the grandkids ask for them too.
Got the recipe from my mother-in-law back in '82, and I've tweaked it here and there over the years. Works every time, no fuss, no muss. Just mix your wet ingredients, fold in the dry ones, and don't overwork the batter – that's the real trick. Pop them in the oven for about 20 minutes, and there you have it – good, old-fashioned muffins with a bit of tropical flair.
Recipe
Banana Coconut Muffins are a delightful fusion of tropical flavors that bring warmth and comfort to any breakfast or snack time. The natural sweetness of ripe bananas pairs perfectly with the nutty, rich taste of coconut, creating a moist and flavorful treat that's both satisfying and indulgent. This recipe is a wonderful way to bridge classic comfort food with modern tastes, much like the perfect ingredients for success found in banana muffins.
These muffins are incredibly versatile and can be customized to suit different dietary preferences. The recipe is straightforward and produces consistently good results, making it an excellent choice for both novice and experienced bakers who want to create something special without spending hours in the kitchen.
- 2 cups all-purpose flour
- 3 ripe bananas, mashed
- 1 cup shredded coconut
- 2/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- Additional coconut for topping
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a large bowl, combine the mashed bananas, melted butter, eggs, milk, and vanilla. In a separate bowl, whisk together the flour, sugar, baking soda, salt, and baking powder. Fold the dry ingredients into the wet mixture until just combined, then stir in the shredded coconut. Divide the batter evenly among the muffin cups, sprinkle additional coconut on top, and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
For best results, use very ripe bananas with brown spots as they provide more natural sweetness and moisture. The muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months. To prevent the coconut topping from burning, keep an eye on the muffins during the last few minutes of baking and cover with foil if needed.
Banana and coconut create a tropical duo that transforms ordinary breakfast muffins into something special.
This recipe came about during a particularly abundant banana harvest in Hawaii in the 1950s, when home cooks began incorporating local coconuts to use up their excess fruit.
While the original version called for fresh coconut, modern adaptations use convenient shredded coconut while maintaining the same moist, tender crumb and subtle sweetness.
These muffins make excellent use of overripe bananas and work well for breakfast, afternoon snacks, or lunchbox treats.
Conclusion
Nothing beats these old-fashioned banana coconut muffins for breakfast – they're just plain good eating. Been baking these for years, and they never disappoint. If you've got spotty bananas sitting on your counter (you know, the ones nobody wants to eat), you're halfway there. The riper the banana, the better the muffin – that's just how it works.
These muffins are sturdy enough to last a few days on your counter, but I always make a double batch and pop some in the freezer. They'll keep beautifully for about three months if you wrap them well. Just pull one out when you need it, give it a quick warm-up, and it's just as good as fresh-baked.
Don't fuss too much with fancy ingredients – simple, good quality basics are all you need. And while some folks might tell you different, I've found these muffins taste just right whether you're having them with your morning coffee or as an afternoon snack. Just like most good recipes, they're reliable and no-nonsense.