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.
- 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)
- Preheat oven to 350 degrees
- In a medium to large bowl, add flour, baking powder, and salt. Whisk together and set aside.
- In a separate large bowl add bananas , vegetable oil, sugar, egg and vanilla extract, and whisk together until well blended.
- Add flour mixture slowly to the wet ingredient bowl and whisk together until it is well combined.
- Add coconut as well as any nut you might want to add.
- 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.
- sprinkle extra coconut on top of muffin mixture. Pat coconut down gently so it will stick to muffin when it rises in the oven.
- 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.
- Take out of oven and cool on a rack.
- Muffins can be stored in an air tight container for about 3 days, but they are just too yummy to wait that long.