Banana Coconut Crunch muffin breakfast muffin


I have been looking for a good banana muffin recipe, for quite some time now.  We always have bananas that are left over and turn brown and mushy before we get a chance to eat them.  I have always hated throwing them away and wasting them.  When I make banana bread it is always so dense and by the time I get the inside to cook, the top is so dark and crusty.  Plus, bread takes so long to cook, and it has been such a hot summer here I was looking for another option that might be quicker.  So the search was on for a really good banana muffin recipe, one that is not too dense and cooks fast enough to keep the tops light and fluffy.

I came across this recipe and as soon as I saw coconut, I knew I had to try it!  I’m also a sucker for crunchy so this was perfect. I like to make large muffins, like the type you buy in bakeries and coffee shops. A muffin is sometimes a breakfast meal in itself, so a cupcake sized one is just a little too small.  This recipe will make 12 large sized muffins.  I also added walnuts to my recipe since I like a crunch in my muffins, but feel free to add any extra goodies you would like.


Banana Coconut Crunch Muffins…So Tasty

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Category: breakfast

Yield: 12 Large muffins

Serving Size: 12 Large Muffins or 24 small cupcake sized muffins


  • 2 1/2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 4 overripe bananas
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups sweetened flaked coconut
  • additional coconut to sprinkle on top ( to desired amount)


  1. Preheat oven to 350 degrees
  2. In a medium to large bowl, add flour, baking powder, and salt. Whisk together and set aside.
  3. In a separate large bowl add bananas , vegetable oil, sugar, egg and vanilla extract, and whisk together until well blended.
  4. Add flour mixture slowly to the wet ingredient bowl and whisk together until it is well combined.
  5. Add coconut as well as any nut you might want to add.
  6. Divide batter between the 12 large muffin cups. I like to use an ice cream scoop to make sure I have evenly filled muffins. It is usually 2 scoops per muffin tin.
  7. sprinkle extra coconut on top of muffin mixture. Pat coconut down gently so it will stick to muffin when it rises in the oven.
  8. Bake for approx 25-30 minutes, when the tops get light brown and an inserted toothpick in the center of the muffin comes out clean.
  9. Take out of oven and cool on a rack.
  10. Enjoy!!
  11. Muffins can be stored in an air tight container for about 3 days, but they are just too yummy to wait that long.



Banana Crunch Muffins breakfast
Adding the coconut on top
banana coconut crunch muffins breakfast
All done and out of the oven.

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