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  • Lucia Borzillo

Banana Coconut Muffins

When I took these muffins out of the oven the aroma was so strong and so delicious I almost had to try one straight out of the oven. I went downstairs to watch some TV with Chris and he mentioned that the smell from the kitchen was quite good. That would be 2 Friday nights in a row that the aroma was intoxicating.

The taste... well we will see tomorrow morning.

The recipe is from I found it by googling Banana Coconut Muffns.

The recipe does not mention to beat the eggs and sugar any particular amount of time, but I have found that if y0u beat the sugar and eggs together for let's say the amount of time it takes to say 10 Hail Mary's you will get enough air in the batter.

This is my version of the recipe.


1 1⁄4 cups all-purpose flour

1 teaspoon baking powder

1⁄4 teaspoon salt

2 very ripe bananas, mashed

1⁄2 cup unsalted butter, melted

2⁄3 cup sugar

1 large egg

1⁄2 teaspoon vanilla

3⁄4 cup sweetened flaked coconut


Preheat oven to 350°.

Line muffin cups with paper muffin liners.

Whisk together flour, baking powder, and salt in a bowl.

Beat the eggs and sugar until the battetr is light and yellow. Mix in the 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.

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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