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Banana Coconut Muffins with Coconut Streusel Topping

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Servings: 18
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 425 and spray muffin tins or line with liners
  2. In a medium bowl, mix together the flour, baking powder, baking soda and salt. Set aside.
  3. In a large bowl, mash the bananas until no large lumps remain.
  4. Stir in the oil and melted butter followed by both sugars. Mix until combined.
  5. Add the eggs, sour cream, coconut and vanilla and mix until well combined.
  6. Fold the dry ingredients into the wet ingredients until just combined.
  7. Fill each muffin tin 3/4 full with batter.
  8. 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.
  9. Top each muffin with streusel topping.
  10. 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.