Banana Coconut Muffins are an ideal choice for breakfast or a mid-morning snack with your coffee.
We had about five inches of snow this weekend — more than enough for me. I’m not a fan of cold weather, but one of my sisters-in-law reminded me of the upside: cute boots and coats.
The kids begged to go sledding. I hesitated because I hate being cold, but I went for them. It was only an hour and worth it to see them smile.
After we came home I started feeling sick. One hour in the freezing air and I came down with a cold. I was fine before sledding; afterwards I could tell it was coming on. Zicam didn’t help, and I ended up feeling miserable.
Comfort food helped more than medicine — I settled on a dozen of these Banana Coconut Muffins and a stack of 90210 reruns on the couch. If you want something cozy and simple to make when you’re under the weather (or just craving something comforting), these muffins are perfect.
Make a batch soon — you’ll be glad you did.
More Muffin Recipes
- Coconut Muffins
- Chocolate Banana Marble Muffins
- Orange Blueberry Muffins
- Coffee Chocolate Chip Muffins
- Pumpkin Cappuccino Muffins
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Recipe
Banana Coconut Muffins
26 muffins
15 minutes
25 minutes
40 minutes
Soft banana muffins studded with coconut, toffee, and a hint of chocolate make a comforting breakfast treat alongside your morning cup of coffee.
Ingredients
- ¾ cup unsalted butter, softened
- 1 – 8 ounce package cream cheese, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 ½ cups mashed banana (3–4 medium bananas)
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 1 ½ cups shredded coconut, divided
- 1 cup toffee bits
- ½ cup mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line muffin tins with 26 cupcake liners or spray the pans with nonstick spray.
- In a large bowl, cream together the softened butter, cream cheese, and sugar. Add the eggs and beat until well combined. Stir in the mashed bananas and vanilla.
- Whisk together the flour, baking powder, baking soda, and salt, then gradually fold the dry ingredients into the banana mixture until just combined.
- Fold in 1 cup of the shredded coconut, the toffee bits, and the mini chocolate chips by hand.
- Fill each muffin cup about ¾ full. Sprinkle with remaining shredded coconut if desired. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan on a wire rack for a few minutes before removing. Cool completely before storing in an airtight container at room temperature for 4–5 days.
Nutrition Information:
Yield: 26
Serving Size: 1
Amount Per Serving:
Calories: 297
Total Fat: 14g
Saturated Fat: 9g
Trans Fat: 0g
Unsaturated Fat: 4g
Cholesterol: 47mg
Sodium: 177mg
Carbohydrates: 41g
Fiber: 1g
Sugar: 27g
Protein: 3g
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