Ingredients for Banana Coconut Muffins
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shredded sweetened coconut
- 3 ripe bananas
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup packed brown sugar
- 1 large egg
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How to Make Banana Coconut Muffins
- Preheat oven to 350°F (175°C). Lightly grease 12 muffin cups or line them with paper liners.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon baking soda, and ½ teaspoon salt.
- Stir in 1 cup shredded sweetened coconut. Set aside.
- In a separate bowl, mash 3 ripe bananas with a fork. Add ½ cup buttermilk and 1 teaspoon vanilla extract. Whisk until combined. Set aside.
- In a large bowl, cream together ½ cup (1 stick) unsalted butter with ¾ cup packed brown sugar using an electric mixer on high speed until light and fluffy (about 2-3 minutes).
- Beat in 1 large egg until well combined.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the banana mixture in two additions. Mix until just combined after each addition. Do not overmix.
- Fill each muffin cup about two-thirds full.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean and the tops spring back when lightly touched.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
75g
Fat
37g
Carbs
11g
