Ever feel stuck figuring out what to do with those overripe bananas on your counter? Before you toss them, think again. This easy food recipe transforms those spotty bananas into a delicious treat that’s perfect for breakfasts, snacks, or sharing with friends.
With just a few simple steps, you’ll create a batch of muffins that are as delightful as they are versatile.
The Perfect Balance of Flavors
Coconut and banana might seem like an unlikely pair, but they come together beautifully in this recipe. The natural sweetness of ripe bananas pairs perfectly with the nutty, tropical flavor of coconut.
Add a hint of vanilla and a touch of cinnamon, and you’ve got muffins that taste like a vacation in every bite.
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Want to take it up a notch? Mini chocolate chips add a playful twist, making these muffins irresistible for kids and adults alike.
Tips for Quick & Easy Baking
Busy mornings or packed schedules? No problem. These muffins require minimal prep and baking time, making them ideal for a quick baking session. Here are a few tips to keep it simple:
- Use a stand mixer or hand mixer to save time when blending ingredients.
- Line your muffin tin with paper liners for easy cleanup.
- Make a double batch and freeze extras for a convenient grab-and-go snack.
This recipe keeps things easy without compromising on flavor, so you can enjoy homemade muffins without the hassle.
Customizing Your Muffins
What makes this recipe truly shine is how adaptable it is. Whether you’re catering to dietary needs or personal preferences, there’s plenty of room to get creative. Here are a few ideas:
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking mix for a celiac-friendly treat.
- Vegan-Friendly: Replace eggs with flaxseed meal (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use plant-based milk and butter.
- Low-Sugar Option: Swap honey for a sugar-free syrup or a touch of unsweetened applesauce.
Whether you want a healthier option or a more indulgent treat, these muffins can be tailored to fit your lifestyle.
Storage Made Simple
Baked up a big batch? These muffins are just as practical as they are tasty. Store them in an airtight container at room temperature for up to three days, or pop them in the fridge to extend their freshness.
For longer storage, freeze individual muffins, and thaw them as needed. It’s an easy way to have a homemade snack ready whenever hunger strikes.
The Joy of Homemade Muffins
There’s something special about baking your own muffins. The comforting aroma filling your kitchen, the satisfaction of creating something from scratch, and the joy of sharing with loved ones—it’s an experience that goes beyond the recipe itself.
These coconut-banana muffins are more than just an easy food recipe. They’re a chance to slow down, savor the process, and enjoy a little moment of homemade happiness.
Whether you’re an experienced baker or just starting out, this easy recipe is the perfect way to bring a little sunshine into your kitchen. So grab those ripe bananas and get baking—you’ll thank yourself later!
Easy Coconut-Banana Muffins Recipe
Equipment
- 12-cup muffin tin
- Paper liners
Ingredients
- ½ cup 1 stick salted butter, melted
- ¼ cup honey
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 3 or 4 very ripe bananas mashed (about 1 cup mashed banana)
- ¼ cup whole milk
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoons ground cinnamon
- 1 cup mini chocolate chips optional
- 1 cup unsweetened flaked coconut
Streusel Topping:
- 3 tablespoons cold salted butter cubed
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
Instructions
- Prepare Oven and Tin: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Make Muffin Batter: In a large bowl, combine the melted butter, honey, and vanilla. Add the eggs one at a time, mixing until fully incorporated. Stir in the mashed bananas and milk. Gradually mix in the dry ingredients (flour, baking powder, baking soda, and ¾ teaspoon cinnamon) until just combined. Fold in chocolate chips if using. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Prepare Streusel Topping: In a medium bowl, mix together the coconut, 2 tablespoons of flour, and 1 teaspoon of cinnamon. Add the cubed butter and mix with your hands until it forms a crumbly texture. Sprinkle the streusel topping evenly over the muffin batter.
- Bake: Bake in the preheated oven for 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow muffins to cool slightly before serving.
Notes
- Store leftover muffins in an airtight container at room temperature for up to 5 days.
- The chocolate chips are optional but add a delightful sweetness to the muffins.
- These muffins freeze well; simply thaw at room temperature or warm them slightly before eating.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.