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Toasted Coconut Banana Muffins Recipe

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4.1 from 2 reviews

  • Author: Sara
  • Total Time: 33 minutes
  • Yield: 8 muffins
  • Diet: Vegetarian

Description

Delight in these moist and flavorful Toasted Coconut Banana Muffins, featuring the natural sweetness of ripe bananas combined with the crunch and nutty aroma of toasted coconut. Perfect for breakfast or a wholesome snack, these muffins are baked to golden perfection with a tender crumb and a hint of vanilla-like warmth from the coconut.

Ingredients

Dry Ingredients

  • 1 2/3 Cups All-Purpose Flour (200 g / 7 oz)
  • 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Salt
  • 3/4 Cup Sugar (150 g / 5.5 oz)
  • 1 Cup Unsweetened Toasted Coconut (60 g / 2 oz), plus extra for topping

Wet Ingredients

  • 1 Medium Ripe Banana (90 g / 3.25 oz)
  • 1/4 Cup Cottage Cheese (60 g / 2 oz)
  • 2 Large Eggs
  • 1/2 Cup Vegetable Oil (100 g / 3.5 oz)

Instructions

  1. Toast the Coconut: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper and spread the coconut evenly over it. Bake for 4 minutes, then remove and toss the coconut with a large spatula to ensure even toasting. Return to the oven and bake for an additional 3 minutes, remove, toss again, and let the coconut cool completely.
  2. Prepare Muffin Liners and Oven: Increase oven temperature to 375°F (190°C). Line 8 muffin cavities with cupcake liners and set aside.
  3. Combine Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Add the sugar and the cooled toasted coconut, then mix together gently with a fork until well combined.
  4. Mash Banana and Cottage Cheese: In a medium bowl, use a fork to mash the ripe banana and cottage cheese together until the banana is fully broken down and the mixture is creamy.
  5. Add Eggs and Oil to Wet Mixture: Beat in the eggs into the banana and cottage cheese mixture. Then drizzle in the vegetable oil slowly while mixing to incorporate all wet ingredients evenly.
  6. Combine Wet and Dry Ingredients: Pour the wet ingredients over the dry ingredient mixture. Stir gently and mix just until all ingredients are combined without overmixing to keep the muffins tender.
  7. Fill Muffin Liners and Top: Spoon the batter into the prepared muffin liners, filling each to the top. Sprinkle each muffin generously with 1-2 teaspoons of extra toasted coconut for a crunchy topping.
  8. Bake the Muffins: Place the muffin pan in the preheated oven and bake for 15-18 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
  9. Cool the Muffins: Remove the muffins from the oven and let them cool in the pan for about 5 minutes before carefully removing them from the liners to cool completely on a wire rack or serve warm.

Notes

  • Use ripe bananas for the best natural sweetness and moist texture.
  • Toasting the coconut enhances its flavor and adds a pleasant crunch to the muffins.
  • Do not overmix the batter to avoid dense muffins; mix until just combined.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For a dairy-free version, substitute cottage cheese with unsweetened yogurt or a soft tofu alternative.
  • Prep Time: 10 minutes
  • Cook Time: 23 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/toasted-coconut-banana-muffins-recipe/