Coconut Banana Crunch Muffins
Coconut Banana Crunch Muffins combine ripe bananas and coconut for a delicious treat, enhanced with crunchy granola or nuts for added texture, perfect for breakfast or a snack.
Ingredients
Muffin Batter
- 1 cup all-purpose flour
- ½ cup coconut flour
- 1 cup mashed ripe bananas Make sure bananas are very ripe for the best sweetness.
- ½ cup sugar Can reduce sugar for a less sweet muffin.
- ¼ cup melted coconut oil
- 2 pieces eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup shredded coconut
- ½ cup granola or chopped nuts Can use walnuts or pecans for variety.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with muffin liners.
- In a large bowl, mix together the all-purpose flour, coconut flour, baking powder, baking soda, and salt.
- In another bowl, combine the mashed bananas, sugar, melted coconut oil, eggs, and vanilla extract. Mix until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Gently fold in the shredded coconut and granola or chopped nuts.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
These muffins are wonderful served warm or at room temperature. Store them in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Wrap each muffin individually in plastic wrap and place them in a freezer bag.