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Coconut Banana Muffins

Yields1 Serving

If you want to turn up the tropical flavour factor, stir in some chopped dried apricots, dates and/or candied ginger.

 3/4 cup all-purpose flour
 1/2 cup whole wheat flour
 1 tsp. baking powder
 1/4 tsp. salt
 3/4-1 cup shredded or flaked coconut
 2 mashed very ripe bananas
 1/2 cup sugar - white or brown
 1/3 cup melted butter or canola oil
 1/3 cup buttermilk or plain yogurt
 1 large egg
 1 tsp. vanilla

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.

Nutrition Facts

Serving Size Makes about 10 muffins.