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–+ servings
stack of banana coconut muffins on a plate.
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Banana Coconut Muffins

With a moist, banana-packed base and a coconut topping, these Banana Coconut muffins are sure to be a hit at your next gathering!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 18 Muffins
Calories 246kcal

Equipment

  • muffin pan
  • large mixing bowl

Ingredients

  • 3 large bananas mashed
  • ½ cup vegetable oil
  • ½ cup sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup mini chocolate chips plus more for topping
  • 1 cup sweetened coconut flakes plus more for topping

Instructions

  • Preheat the oven to 350 degrees and line a muffin pan with liners or grease with nonstick cooking spray.
  • In a large bowl, stir together the mashed banana, vegetable oil, sugar, brown sugar, eggs, and vanilla extract.
  • Add the flour, baking powder, baking soda, and salt and stir until just combined.
  • Fold in the mini chocolate chips and the coconut flakes.
  • Spoon the mixture into each baking cup until the cup is full. Sprinkle additional chocolate chips and sweetened coconut over the top of each muffin, if desired.
  • Bake in the preheated oven for 18 to 22 minutes for full sized muffins or 12 to 15 minutes for mini muffins, until a toothpick inserted in the center comes out clean.
  • Allow to cool completely before serving.

Notes

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 1Muffins | Calories: 246kcal | Carbohydrates: 38g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 192mg | Potassium: 126mg | Fiber: 2g | Sugar: 19g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg