Description
These Crunchy Coconut Banana Blueberry Muffins are soft, fruity, and just a little bit toasty on top thanks to that coconut sprinkle. They’re the perfect excuse to use up overripe bananas, and the blueberries keep everything bright and juicy. Super simple, one bowl for each step, and the batter comes together fast enough for a weekday morning.
Ingredients
Units
Scale
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 ml of salt
- 2 overripe bananas
- 1/2 cup vegetable oil or VOO
- 2/3 cup granulated sugar or berry sugar
- 1 large egg
- 1 teaspoon vanilla
- 170 g (6 oz) fresh blueberries
- 1 1/2 cups sweetened flaked coconut (1 cup for batter + 1/2 cup for topping)
Instructions
- Heat your oven to 350°F and line a muffin tin with 12 paper liners.
- In a large bowl, whisk the flour, baking powder, and salt.
- Add the blueberries and gently fold to coat them in the flour.
- In another bowl, beat the sliced bananas, oil, sugar, egg, and vanilla until well mixed.
- It’s okay if the bananas don’t fully break down.
- Add the flour mixture into the wet ingredients and fold just until everything’s barely combined.
- Don’t overmix or the muffins get tough.
- Mix in 1 cup of shredded coconut.
- Spoon the batter evenly into the muffin cups.
- Sprinkle the remaining ½ cup coconut over the tops, about 1 teaspoon per muffin.
- Bake 25–30 minutes, or until a toothpick comes out clean.
- Let the muffins cool on a rack.
- Store any leftovers in an airtight container.
Notes
Created, Prepared, Tasted, and Tested by Esme Slabs: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
