Saturday, 28 January 2017

Coconut Banana Crunch Muffins

Coconut Banana Crunch Muffins -- a glorious crunchy sweetened toasted coconut top on top of a moist banana and coconut flavored muffin!

We have had this discussion a million times, but my family is a banana loving family. And by family, I mean Ellie & Jorge. Lyla and I like bananas too…just a normal amount. However, Lyla and I are giant coconut fans. Combine those two together and you get Coconut Banana Crunch Muffins!

I buy two bunches of bananas every week and sometimes we have a couple leftover that turned too ripe before Ellie got to eat them. It’s amazing that we ever have any considering that kid could eat a banana with every single meal!

Ellie and the Coconut Banana Crunch Muffins

The only thing Ellie might possibly love more than bananas is muffins! That girl is just like her mama — a true carb lover. I have made so many banana muffins for her, like my Nutella Banana Swirl Muffins and Brown Sugar Banana Muffins.

Sunday morning I had a couple of bananas sitting on the counter begging to be used up and I decided to bake up a quick batch of muffins for breakfast to surprise the girls. I almost made my Banana Dream Cake, but after seeing Ellie’s face light up at the site of the muffins I knew I made the right choice.

As you can see by that adorable face (sure, I am a little biased), these Coconut Banana Crunch Muffins were a great hit. I made a dozen and they were all gone in just two days! The girls kept pointing at them during dinner asking to have one — so they even got to have one for dessert!

Coconut Banana Crunch Muffins -- a glorious crunchy sweetened toasted coconut top on top of a moist banana and coconut flavored muffin!
These Coconut Banana Crunch Muffins have a glorious crunchy sweetened toasted coconut top and the actual muffin itself is moist and full of banana flavor…and even more coconut.

They come together in just a few minutes — without a stand mixer — and into the oven they go!

Coconut Banana Crunch Muffins Recipe


  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (approximately 2) overripe bananas, mashed
  • 1/2 cup vegetable oil
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sweetened flaked coconut, divided


  1. Preheat oven to 350°F. Line muffin tin with liners.
  2. In a medium sized bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Whisk together bananas, vegetable oil, sugar, egg, and vanilla in a large bowl until well combined. Fold in flour mixture until flour is just moistened and then fold in 1 cup shredded coconut.
  4. Divide batter among lined muffin cups and sprinkle with remaining shredded coconut. Bake for 20-22 minutes, or until a toothpick inserted in the center come out clean.
  5. Transfer muffins to a rack and cool. Serve immediately or store in an airtight container for up to 3 days.

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