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+ servings
Banana Coconut Crunch Muffins are a fun twist on a classic banana muffin recipe! They are made with walnuts, granola and shredded coconut.

Banana Coconut Muffins

Yield: 12 muffins
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
These muffins are a fun twist on a classic banana muffin recipe! They are made with walnuts, granola and shredded coconut.
5 from 8 votes

Ingredients 

  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 4 ounces unsalted butter, melted and cooled (1 stick)
  • 1 egg
  • 1/4 cup +2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1/2 cup mashed ripe bananas
  • 1/2 cup diced ripe bananas
  • 1/2 cup diced walnuts
  • 1/2 cup granola
  • 1/2 cup sweetened shredded coconut, + extra for topping

Instructions

  • Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine flour, sugar, baking powder, baking soda, and salt. Add the melted butter and blend. Add the egg, milk, vanilla and mashed bananas to the flour-and-butter mixture and mix well. Fold the diced bananas, walnuts, granola and coconut into the batter.
  • Spoon the batter into the muffin cups, filling each ¾ full. Top with extra coconut, if desired. Bake 24-26 minutes, or until a toothpick inserted into the center of muffin comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

*barely adapted from The Barefoot Contessa Cookbook by Ina Garten

Nutrition

Serving: 1muffin, Calories: 278kcal, Carbohydrates: 38.2g, Protein: 4g, Fat: 13.5g, Cholesterol: 36.6mg, Sodium: 163.7mg, Potassium: 119.9mg, Fiber: 2g, Sugar: 20.5g
Course: Breakfast, Snack
Cuisine: American
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.