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Banana Coconut Muffins with Coconut Streusel Topping

Print Recipe
Servings 18

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

We used a standard cupcake tin which made 18 muffins.  If you use a larger muffin tin you won't get as many muffins and may need to bake slightly longer.