Today is the first day of fall and we have the perfect recipe to transition you from summer into fall. These muffins have the perfect balance of banana and coconut with a little bit of brown sugar giving you a hint of fall, but still holding onto that summer flavor.
The first time we made this recipe we wanted to make banana muffins, but wanted something different from the norm. After tossing around ideas and not landing on one that we love, we open the cupboard to start grabbing ingredients and out falls a bag of coconut. Aha, the perfect combo! Now anytime we have ripe bananas that need to be used this recipe is our go to.
When baking with bananas we recommend using ripe bananas as the riper the banana the better the flavor. We use sweetened coconut in this recipe, but unsweetened coconut will work as well. We also recently made this recipe gluten free and they tasted just as amazing. All you need to do is sub the all-purpose flour with one-2-one gluten free flour.
This recipe comes together quick and easy, You don’t even need a mixer and can do everything by hand. If you do use a mixer make sure not to overmix the batter once you add the flour. Overmixing can lead to a dense muffin and we want light and fluffy muffins. After you mix the batter it’s time for the streusel topping. In our opinion every muffin is better with streusel!
We cannot get enough of these banana coconut muffins and they quickly became a family favorite. We hope they become a favorite of yours as well! As always, feel free to comment below with any questions and let us know what you thought of this recipe. Happy baking!
Banana Coconut Muffins with Coconut Streusel Topping
Ingredients
Muffin Batter
- 2 cups flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 3 ripe bananas
- ¼ cup canola oil
- ¼ cup unsalted butter melted and cooled
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 eggs room temp
- ¼ cup sour cream
- 1/2 cup sweetened coconut flakes
- 1 tbsp vanilla extract
Streusel Topping
- 1/3 cup brown sugar
- 1/3 cup flour
- 1/3 cup sweetened coconut flakes
- 1/4 cup unsalted butter cold and cut into small cubes
Instructions
- Preheat oven to 425 and spray muffin tins or line with liners
- In a medium bowl, mix together the flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, mash the bananas until no large lumps remain.
- Stir in the oil and melted butter followed by both sugars. Mix until combined.
- Add the eggs, sour cream, coconut and vanilla and mix until well combined.
- Fold the dry ingredients into the wet ingredients until just combined.
- Fill each muffin tin 3/4 full with batter.
- In a medium bowl prepare the streusel topping. Mix together the brown sugar, flour and coconut and then cut in the cold butter using a pastry cutter until you get a crumbly mixture. If you don't have a pastry cutter you can use a fork.
- Top each muffin with streusel topping.
- Bake for 8 minutes at 425 then reduce the oven heat to 350 and bake for 7 minutes. Make sure not to open the oven door when you reduce the heat, just simply adjust the temp on the oven. Muffins will be done when a toothpick comes out clean. Let cool for at least 5 minutes before removing from the tins.
Notes
