Imagine waking up to the aroma of freshly baked Coconut Banana Muffins wafting through your kitchen—a delightful fusion of tropical flavors and comforting sweetness that promises a perfect start to your day. These muffins are moist, tender, and bursting with the tropical goodness of ripe bananas and coconut, making them a favorite for breakfast or anytime snack.
In just under an hour, including preparation and baking time, you can whip up a batch of these irresistible muffins. The recipe combines the richness of coconut milk and shredded coconut with the natural sweetness of mashed bananas, creating a harmonious blend of flavors. Whether you enjoy them warm from the oven or later in the day, these Coconut Banana Muffins are sure to bring a taste of the Caribbean to your table.
Let’s dive into the recipe and bring a touch of tropical paradise into your baking routine!
Ingredients:
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup granulated sugar
- 2 large ripe bananas, mashed (about 1 cup)
- 1/2 cup coconut milk (canned, well shaken)
- 1/2 cup shredded coconut (sweetened or unsweetened)
- 1 teaspoon vanilla extract
- 1 large egg
- Optional: 1/2 cup chopped nuts (such as walnuts or pecans)
Instructions:
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Combine Wet Ingredients:
- In a large bowl, whisk together the melted butter and granulated sugar until well combined.
- Add the mashed bananas, coconut milk, shredded coconut, vanilla extract, and egg. Mix until smooth.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- If using chopped nuts, gently fold them into the batter.
- Fill Muffin Cups:
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake:
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve and Enjoy:
- Once cooled, these Coconut Banana Muffins are ready to be enjoyed. Serve them warm or at room temperature.
Tips for Success:
- Use ripe bananas with brown spots for the best flavor and sweetness.
- Ensure your coconut milk is well shaken before measuring and adding to the batter.
- Customize your muffins by adding nuts, chocolate chips, or dried fruits for extra texture and flavor.
These Coconut Banana Muffins are not only delicious but also a wonderful way to incorporate tropical flavors into your baking repertoire. Whether you’re treating yourself to a leisurely breakfast or packing a snack for later, these muffins are sure to brighten your day with their delightful taste of the Caribbean.
