If you want to turn up the tropical flavour factor, stir in some chopped dried apricots, dates and/or candied ginger.
Preheat oven to 375°F and line muffin cups with paper liners.
In a large bowl, stir together the flours, baking powder and salt. Toss in about 1/2 cup of coconut. In another bowl whisk/mash together the bananas, sugar, butter or oil, buttermilk, egg and vanilla; add to the dry ingredients and stir just until blended. Don't overmix.
Divide batter among lined muffin cups and sprinkle with remaining coconut. Bake until puffed and golden, about 25 minutes. Makes about 1 dozen muffins.
Serving Size Makes about 10 muffins.