Banana Coconut Muffins

Trevor and I are having a lazy weekend.

As I type, we’re sitting in a coffee shop, sun pouring through the windows, paper cups of delicious caffeine by our side. Trevor is rotating between reading a book and playing video games. I’m carefully editing photos and now writing this blog post. The only sad part of it all is that we’re not basking directy in the (rare) Seattle sun at one of the patio tables. Editing photos in the sun is not realistic. All the colours start to look the same. The same colour of sun glare on a laptop screen.

Maybe we’ll be out there later with the pups.

Some might argue that lazy weekends mean not turning on the oven. Avoiding the kitchen. I find they’re the perfect time for these things. Nothing rushing you in the kitchen, just leasuirely stirring of batter, careful portioning of muffins, and slow blooming of scents in your kitchen.

These muffins are lazy weekend muffins.

Simple ingredients, easy prep, and they look like they’ve got some of that extra effort flair, but it’s just a little coconut.

The recipe doesn’t even make a full pan of muffins, but that’s perfect. Fresh out of the oven and for the afternoon after, they’ve got a crunchy top, punched further by the toasted coconut. The next day they’re still delicious, but a little samey in texture throughout.

So make up an almost pan and eat away the weekend with toasty coconut and warm banana.

And have yourself a lazy little weekend.

Banana Coconut Muffins

Recipe from Epicurious.com

Ingredients

  • 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
  • 2/3 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 3/4 cup sweetened flaked coconut

Directions

  1. Put oven rack in middle position and preheat oven to 375°F. Line 8 muffin cups of a standard muffin tin with liners.
  2. Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.
  3. Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly.
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11 thoughts on “Banana Coconut Muffins

  1. Sasha – Thanks so much!

    Natalie – Awesome! I need to buy more bananas, I ran out brown bananas in my freezer and I keep meaning to make these again but then I have no bananas. Fail.

  2. I made these last week and we LOVED them! I am really loving the banana-coconut combination! these were perfect. Thank you so much for a wonderful recipe!

  3. Pingback: Banana Coconut Muffins « ilonaskitchen

  4. I just made these but made a few adjustments to make them Vegan. Instead of butter I used coconut oil and instead of the egg I used flax. They turned out great, absolutely love them! Only think i will adjust for next time is waiting to put the coconut on until after about 5-10 minutes go by with them in the oven. I found that my coconut was burning by the end and the muffins still needed a little bit more time.

  5. I am totally unimpressed with these muffins, sorry to say. And I am surprised after reading all of the comments. I had to pull mine out of oven after 5 mins because the coconut on top was burning at 350’F. Smoke detector was going off, my oven shut down due to all the smoke! They were literally about to burst into flames. I followed directions exactly(besides temp), so I am not sure why everyone else had such great results. I maybe will try them, again if I get brave but without the coconut on top. :-(

    • Oh no! Did you make sure to used sweetened coconut? Plain, flaked coconut is a LOT drier than sweetened coconut, and much more susceptible to burning. Meanwhile, sweetened coconut browns and caramelizes for a long time before it ever gets close to burning. I’m sorry the muffins caused you so much stress! :(

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