Muffins in the morning are great! They're easy to grab and go, you can make them with healthy ingredients and they keep the kiddos full until lunchtime. The Banana Coconut Muffins I made a few weeks ago will definitely be on our rotating breakfast menu.
This recipe is a variation of the banana bread I'm so fond of making and what could make that banana bread recipe any better you ask? My answer...the addition of sweet little flakes of coconut.
Banana and coconut are so good together! These little muffins are perfect to eat with a glass of juice or milk on a busy morning. They also make hearty and healthy after school snacks or even packed away in the lunchbox for dessert.
Muffins that are warm, moist and perfectly sweet. What could be better?
Banana Coconut Muffins
- 1 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 ripe bananas
- 2/3 cup sugar
- 8 tablespoons butter , melted
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup sweetened flaked coconut
- Preheat the oven to 350 degrees F and line muffin cups with liners.
- In a large bowl, combine the flour, baking powder and salt; set aside.
- Mash two of the bananas with a fork in a small bowl so they still have a bit of texture; set aside.
- In another large bowl, blend together the remaining banana, sugar, melted butter, egg and vanilla.
- Slowly mix in the dry ingredients just until incorporated. Fold in the mashed bananas and the coconut.
- Pour the batter into the muffin cups and bake until golden, about 25 minutes. Transfer muffins to a rack and cool slightly.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.