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Banana Coconut Muffins

Banana Coconut Muffins

Oxmoor House JANUARY 1994

  • Yield: 1 dozen muffins.
  • Prep time:20 Minutes


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup sugar
  • 1 cup mashed ripe banana
  • 2/3 cup whole milk
  • 1/2 cup unsalted butter, melted and cooled
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup flaked coconut, lightly toasted


Combine first 4 ingredients in a medium bowl; make a well in center of mixture. Combine banana, milk, butter, egg, and vanilla; stir well. Add coconut; stir just until blended. Add banana mixture to dry ingredients, stirring just until dry ingredients are moistened.

Spoon batter into greased muffin pans, filling two-thirds full. Bake at 400° for 20 minutes or until muffins are golden. Let cool on a wire rack 5 minutes, and remove from pans.

Nutritional Information

Amount per serving
  • Calories: 242
  • Calories from fat: 45%
  • Fat: 12.1g
  • Saturated fat: 7.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.6g
  • Carbohydrate: 30.5g
  • Fiber: 0.0g
  • Cholesterol: 41mg
  • Iron: 0.0mg
  • Sodium: 205mg
  • Calcium: 0.0mg

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Banana Coconut Muffins recipe