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Banana Coconut Muffins

By June 23, 2011November 3rd, 2013Breakfast, Food


Brown banana strikes again! We rarely ever have bananas go bad, but we had a loner on the counter that had turned a completely unappetizing shade of brown over the weekend and I knew it was an excuse to make something yummy for breakfast this morning. If you didn’t know already, Neil and I love anything banana-flavored (evidence here, here and here). It was a nice break from the Kashi cereal I’ve been eating lately. Do you have a favorite cereal?


1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 very ripe bananas, mashed (3/4 cup)
1 stick (1/2 cup) unsalted butter, melted (I browned it)
2/3 cup sugar
1 large egg
1/2 teaspoon vanilla
3/4 cup sweetened flaked coconut


1. Preheat oven to 375°F. Place oven rack in the middle position. Grease or line 6 muffin cups with liners.
2. Whisk together flour, baking powder, and salt in a bowl. In a separate bowl, whisk together bananas, butter, sugar, egg, vanilla, and ½ cup coconut until combined well, then fold in flour mixture until flour is just moistened.
3. Divide batter among lined muffin cups and sprinkle with remaining coconut (¼ cup). bake until muffins are puffed and golden, about 25 minutes. Transfer muffins toa rack and cool.

Makes 6-8 muffins depending on size.

Banana + browned butter + coconut = awesome!

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