Banana Coconut Muffins: A Delicious Treat from the Kitchen of Mia Thompson

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A few years ago, I had an epic baking fail that almost ended in disaster—thanks to a carrot muffin. It was my sister, Emily, and my first attempt at creating muffins, and we were determined to follow the recipe to the letter. However, the batter looked suspiciously like cookie dough. We pressed on, convinced we could make it work. The result? Muffins that resembled rocks—hard as a stone and utterly inedible. I jokingly pretended to throw one at Emily, and we both laughed (thankfully, no one was harmed!). After that experience, I stayed far away from muffins until recently.

Thanks to the wonders of Pinterest, I’ve rekindled my love for muffins. They’re quick, simple to make, and perfect for both sweet and savory creations. It’s the ultimate playground for flavor experimentation! I derived this Banana Coconut Muffin recipe by modifying a classic banana bread recipe. My love for coconut is boundless, so it naturally made its way into this delightful dish.

Fair warning: you might find yourself eating three of these in one sitting.

Banana Coconut Muffins Recipe

Ingredients:

• 1 1/2 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup coconut oil
• 1 cup light brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 cups mashed bananas (about 3-4 small bananas)
• 1/2 cup shredded coconut

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Grease a 12-cup muffin pan with butter or coconut oil, or line it with muffin liners.
3. In a small saucepan, melt the coconut oil until it’s just liquefied but still cool.
4. In a separate bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
5. In a large mixing bowl, whisk together the melted coconut oil, brown sugar, eggs, vanilla, and mashed bananas until everything is well combined.
6. Gently mix the wet ingredients into the dry ingredients—be careful not to overmix.
7. Fold in the shredded coconut until evenly distributed. Divide the batter among the prepared muffin cups.
8. Bake for about 16-18 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool on a rack.

These muffins are best enjoyed fresh on the day they’re baked. Store any leftovers in an airtight container, and they will stay moist for up to two days.

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Happy baking!