These mini banana coconut muffins are a huge hit in my house! They are perfect for a quick grab and go breakfast or snack and they freeze really well to keep their freshness.
You will need:
- Mini muffin pan
- Mini muffin liners
- 2 mixing bowls
- Measuring cups & spoons or a food scale
- Hand mixer and/or whisk
- About 25 minutes total for prep & cook time
Ingredients:
- Flour – 1 & 3/4 cups (219 grams)
- Sugar – 2/3 cup (134 grams)
- Baking Powder – 2 teaspoons (9 grams)
- Baking Soda – 1/2 teaspoon (2 grams)
- Salt – 1/4 teaspoon (1.5 grams)
- Eggs – 2 (large)
- Milk – 2 tablespoons (30 grams)
- Vanilla Extract – 1 teaspoon (4.5 grams)
- Butter – 1/3 cup (76 grams), melted
- Bananas – 6 medium sized, extra ripe!
- Shredded Coconut – 1/2 cup (42 grams)
- Chopped Walnuts – 1/4 cup (30 grams)
Directions:
Preheat oven to 350° (175°-180° Celsius) and line muffin tin with muffin liners.
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. In a separate mixing bowl, mash the bananas and then add the wet ingredients (milk, eggs, melted butter, and vanilla). Whisk to combine, then pour the wet ingredients into the dry. Whisk to combine thoroughly (it will seem pretty thick and dry at first, but it quickly comes together). Once the mixture is fully combined, add the shredded coconut and chopped walnuts and mix to incorporate throughout the batter. I like to use a cookie dough scoop (1.5 tablespoons) so that they are all uniform, but you can also use a regular tablespoon and fill each liner almost to the top. Place on the center rack of the oven and bake for about 10-12 minutes. Enjoy ☺️
*Notes: This recipe makes 36-40 mini muffins. It can also make 18 full sized muffins (adjust bake time to about 18-20 minutes) or a full banana bread loaf (adjust bake time to 55-60 minutes). I use unsweetened shredded coconut but you can use sweetened if you want that extra sweet taste 🙂 You can also use chopped pecans instead of walnuts if you prefer, or leave them out entirely!
