Banana Coconut Mini Muffins Recipe

Name: Banana Coconut Mini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Coconut Flavored Cooking Spray, For Spraying The Muffin Tin; 1-3/4 cup All-purpose Flour; 3/4 cups Dark Brown Sugar; 1 Tablespoon Baking Powder; 1 Tablespoon Ground Flax Seed; 1 teaspoon Cinnamon; 1/4 teaspoons Ground Mahlab (can Be Ordered On Amazon Or Substitute Nutmeg); 1 pinch Salt; 3 whole Overripe Bananas, Mashed; 1 cup Milk; 2 whole Eggs; 1/2 teaspoons Coconut Extract; 1/2 cups Shredded Coconut; 1/2 cups Granola (whatever Your Favorite Kind Is)

Servings: persons

Coconut Flavored Cooking Spray, For Spraying The Muffin Tin
1-3/4 cup All-purpose Flour
3/4 cups Dark Brown Sugar
1 Tablespoon Baking Powder
1 Tablespoon Ground Flax Seed
1 teaspoon Cinnamon
1/4 teaspoons Ground Mahlab (can Be Ordered On Amazon Or Substitute Nutmeg)
1 pinch Salt
3 whole Overripe Bananas, Mashed
1 cup Milk
2 whole Eggs
1/2 teaspoons Coconut Extract
1/2 cups Shredded Coconut
1/2 cups Granola (whatever Your Favorite Kind Is)

1
Preheat oven to 350u00b0F and spray a 24-well mini muffin very generously with the coconut cooking spray.
2
Whisk flour, brown sugar, baking powder, ground flax, cinnamon, mahlab and salt together in a large mixing bowl. Then whisk the mashed banana, milk, eggs and coconut extract together in another bowl. Pour those wet ingredients into the dry ingredients and whisk it all together until it is a smooth batter. Switch to a spatula and fold in the shredded coconut and granola.
3
Scoop enough batter into each mini muffin well to pretty much fill them to the top. Bake for 15-20 minutes, until they are golden and a toothpick inserted in the center comes out cleanly. Let them cool for 5 minutes, then turn the tin out onto a cooling rack to let them cool completely. Serve immediately and store any leftovers in an airtight container for up to 2 days! Enjoy!

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Coconut Flavored Cooking Spray, For Spraying The Muffin Tin, 1-3/4 cup All-purpose Flour, 3/4 cups Dark Brown Sugar, 1 Tablespoon Baking Powder, and more.

Yes, Banana Coconut Mini Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana Coconut Mini Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions