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–+ servings
A yellow bowl filled with small coconut banana bread muffins sits on a wooden table, with a blurred green background.
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5 from 1 vote

Coconut Banana Bread Muffins

The best coconut banana bread muffins ever, you've got to try these for breakfast in the morning using your overripe bananas.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: banana bread, coconut
Servings: 24
Author: Justine

Equipment

Ingredients

  • 1/2 c vegetable oil
  • 1 1/2 c sugar
  • 2 eggs
  • 1/2 tsp vanilla
  • 1/2 tsp almond extract
  • 1 3/4 c all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3-4 overripe bananas mashed, 4 if you like it more moist
  • 1/3 c coconut milk
  • 1/4 c coconut

Instructions

  • Add all bananas, coconut milk, almond extract, vanilla, sugar, eggs, and oil into one bowl and mix well.
  •  In another bowl mix dry ingredients and mix well. Slowly add dry ingredients to wet slowly using a mixer on low speed to make smooth.
  •  Add non stick spray to either mini muffin pan or loaf pan and pour in mixture until it is half - 3/4 way full. 
  • Bake at 350 degrees for 10-12 minutes or lightly browned for mini muffins, 18 minutes or so for regular muffins.

Nutrition

Serving: 3oz | Calories: 138kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 109mg | Potassium: 26mg | Sugar: 13g | Vitamin A: 20IU | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.6mg