Coconut, Almond & Banana Muffins
Super easy 1-bowl, coconut, almond, and banana muffins that will please even the pickiest eater! Super moist and super simple!
Equipment
- 1 Baking pan for muffins
- Parchment paper/liners
- Bowl
Ingredients
- 2-3 overripe bananas (mashed)
- 2 eggs
- 1 ¼ cup all-purpose flour
- ¼ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- ⅔ cup granulated sugar
- ⅓ cup coconut or vegetable oil
- 1 tsp almond extract
- 1 ½ cup sweetened coconut flakes
- ½ cup slivered almonds
- ½ cup coconut milk
Instructions
- Preheat oven to 350°F. Line (no need to grease) with liners.
- In a large bowl combine bananas (mash them first), eggs, almond extract, and sugar. Mix until combined.
- Then add coconut/vegetable oil, coconut milk, and all remaining dry ingredients (flour, salt, baking powder, baking soda, and coconut flakes (reserve ¼ cup for topping)).
- Divide batter between 12 lined muffin slots.
- Sprinkle tops of muffins with flaked coconut and almond slivers.
- Bake for 18-22 minutes on middle rack, until golden on the top. If unsure a toothpick should come out clean from the center.
Notes
These muffins can be stored in an airtight container for up to 3 days. You can also freeze muffins for up to 3 months.
If freezing muffins, I highly recommend individually wrapping each muffin in saran wrap and then placing them in a freezer ziploc bag/container. This will prevent them getting freezer burned.
Because all ovens are different, the timing is approximate based on my gas oven. If unsure, just try the toothpick method to ensure batter is fully cooked.
Because all ovens are different, the timing is approximate based on my gas oven. If unsure, just try the toothpick method to ensure batter is fully cooked.