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Coconut Banana Crunch Muffins

Wake up to a tropical treat with these Coconut Banana Crunch Muffins! Bursting with sweet banana flavor, nutty coconut, and a delightful crunch, they bring the essence of paradise right to your breakfast table.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 People
Course: Breakfast, Muffins
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • ¾ cup mashed overripe bananas approximately two
  • ½ cup vegetable oil
  • ⅔ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 ½ cups sweetened flaked coconut divided
  • ¼ cup chopped walnuts or pecans optional

Method
 

  1. Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners.
  2. In a medium-sized mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk these dry ingredients together thoroughly and set the bowl aside.
  3. In a separate large mixing bowl, blend the mashed bananas, vegetable oil, granulated sugar, egg, and vanilla extract. Mix until the ingredients are well-incorporated and form a smooth, cohesive mixture.
  4. Gradually incorporate the dry ingredients into the wet mixture, stirring gently until the flour is just moistened. Avoid overmixing to maintain the desired texture. Fold in 1 cup of the sweetened flaked coconut and the chopped nuts, if using.
  5. Divide the batter evenly among the prepared muffin cups, filling each approximately two-thirds full. Sprinkle the remaining shredded coconut over the tops for added texture and flavor.
  6. Bake the muffins for 20–22 minutes, or until a toothpick inserted into the center of a muffin emerges clean. Remove the muffins from the oven and transfer them to a wire rack to cool.
  7. Serve the muffins warm, or allow them to cool completely before enjoying.

Notes

Storage: Place the muffins in an airtight container to keep them fresh for up to three days. For extended storage, individually wrap the muffins in plastic wrap and store them in a freezer-safe bag for up to three months.
Freezing Tip: Proper wrapping prevents freezer burn and ensures the muffins retain their moist, delicious texture when reheated.