Banana coconut muffins are an easy moist muffin that is loaded with banana flavor and a hint of coconut. These easy muffins are perfect for making ahead of time or enjoying fresh out of the oven.
Banana Coconut Muffins
In my house muffins are a key part of our meals. If it was up to my kids they would eat them morning, noon and night. Muffins are great for breakfast, lunches and snacks. I also love that muffins freeze well so I can make large batches of muffins and have them in the freezer for us to easily enjoy.
I totally agree with my kids that muffins are one of the best foods ever. They are so easy to make and then they are even easier to enjoy!
We make muffins often, so when I made these I was in the mood for a banana muffin, but something different then our normal go to banana chocolate chip muffins. I was looking in the pantry and saw the coconut chips and thought it would be perfect! A tropical flavor banana coconut muffin!
It ended up being the perfect flavor combination and the kids devoured them and have asked me to make them many times since the first time I made them.
How to Store Muffins
Allow the muffins to cool and then place them in a plastic zip close bag and store at room temperature. These muffins will keep for up to 3 days, if they actually last that long in your house.
How to Freeze Muffins
Banana Coconut muffins will keep in the freezer for up to 3 months. There are 2 different ways to freeze fresh muffins.
How to freeze muffins Individually wrapped. Let your muffins cool completely. Then individually wrap them in plastic wrap, and put them in a freezer bag.
How to freeze muffins in bulk. If you do not want to wrap them individually, you can let them cool completely. Once cooled, remove the muffins from the muffin tin and place on a baking sheet in a single layer. Place them in the freezer and freeze them until they are solid, which takes about an hour.
How to reheat muffins
Nothing is better then a warm muffin right out of the oven. But of course muffins eventually cool and then while they still taste amazing I love them warm. All you have to do is pop them in the microwave for 15-20 seconds to heat the muffins and they will be as warm as when they came out of the oven!
Tips for Making this Recipe
Different types of coconut. If you don’t have coconut chips on hand you can use shredded coconut or coconut flakes, but the muffins will have a slightly different texture.
Gently stir the batter. When you are mixing the batter you don’t want to over stir. You also want to make sure you don’t mash the banana chunks when you add them in to the mix.
Nuts are optional. I added walnuts to mine but if you are not a fan of walnuts you can skip them.
Banana Coconut Muffins Ingredients
- 1 ½ Cups all-purpose flour
- 1 Cup sugar
- 1 Teaspoon baking powder
- 1/2 Teaspoon baking soda
- 1/4 Teaspoon salt
- 1 Stick unsalted butter, melted and cooled
- 1 Egg
- 1/3 Cup milk
- 1 Teaspoon vanilla extract
- ½ Cup mashed ripe bananas
- ½ Cup diced ripe bananas
- ½ Cup chopped walnuts
- ½ Cup coconut chips
Banana Coconut Muffins Directions
Preheat the oven to 350 degrees.
Line your muffin tins with cupcake liners or coat with nonstick spray.
Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl.
In another mixing bowl combine the butter, eggs, milk, vanilla and mushed bananas together.
Gently stir the butter mixture into the flour mixture, stir just until combined.
Fold the bananas, nuts and coconut into the muffin mix.
Fill your muffin tins so they are 3/4 of the way full.
Sprinkle your muffin tops with the coconut chips
Bake for 24-26 minutes, until a tooth pick comes out clean from the center.
Place on a cooling rack to cool to cool.
Easy Muffin Recipes
- Mini Blueberry Banana muffins
- Mini pumpkin muffins
- Banana Chocolate Chip Muffins
- Greek Yogurt Blueberry muffins
- Banana Carrot muffins
- Cinnamon Muffins
- Mini Blueberry muffins
- Pumpkin Banana Muffins
- Blueberry Muffins with Crumb Topping
Banana Coconut Muffins
- Preheat the oven to 350 degrees.
- Line your muffin tins with cupcake liners or coat with nonstick spray.
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl.
- In another mixing bowl combine the butter, eggs, milk, vanilla and mushed bananas together.
- Gently stir the butter mixture into the flour mixture, stir just until combined.
- Fold the bananas, nuts and coconut into the muffin mix.
- Fill your muffin tins so they are 3/4 of the way full.
- Sprinkle your muffin tops with the coconut chips
- Bake for 24-26 minutes, until a tooth pick comes out clean from the center.
- Place on a cooling rack to cool to cool.