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Banana Muffins With Toasted Coconut: A Tropical Twist

Banana Muffins With Toasted Coconut: A Tropical Twist

Moist banana muffins made with very ripe bananas, brown sugar, melted butter, and toasted unsweetened coconut. The muffins are finished with extra golden coconut for a fragrant, lightly crisp topping.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
  • 1/2 teaspoon Ground cinnamon, optional
Wet Ingredients
  • 3 large, about 1 1/4 cups Very ripe bananas, mashed
  • 1/2 cup Unsalted butter, melted and slightly cooled
  • 2/3 cup Packed light brown sugar
  • 1 Large egg, lightly beaten
  • 1 teaspoon Vanilla extract
Coconut Topping
  • 1 cup Unsweetened shredded coconut
  • 2 tablespoons Granulated sugar, optional

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
  2. Spread the shredded coconut on a baking sheet and toast it for 5–8 minutes, stirring once or twice, until lightly golden. Watch closely because coconut can burn quickly, then let it cool slightly.
  3. Whisk the flour, baking soda, salt, and optional cinnamon together in a medium bowl.
  4. In a separate bowl, whisk the mashed bananas, melted butter, brown sugar, egg, and vanilla until well combined.
  5. Add the dry ingredients to the banana mixture and stir just until no dry flour remains. Do not overmix the batter.
  6. Fold about 3/4 cup of the toasted coconut into the batter, reserving the remaining coconut for the muffin tops.
  7. Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle with the remaining toasted coconut and, if desired, a little granulated sugar.
  8. Bake for 18–22 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool the muffins in the pan for 5 minutes, then transfer them to a rack. Serve warm or allow them to cool completely before storing.

Notes

Use heavily speckled or nearly black bananas for the sweetest flavor and moistest crumb. Stir only until combined so the muffins stay tender. Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.