Toasted Coconut Banana Muffin
When you’re looking for an incredible brunch muffin, Toasted Coconut Banana Muffins will fit the bill! This recipe took on form when I desperately tried to figure out something new to do with ripe bananas. Yes, we all have lots of banana bread recipes (check out Patsy’s Banana Bread or Salted Caramel Banana Nut Bread) along with banana cake recipes (Easy Banana Cake or Banana Crumb Cake). But, if you want to make something a bit different AND you happen to have some coconut lying around, these Toasted Coconut Banana Muffins are really, really good!
There is also a secret ingredient that provides a chewy texture to the muffins. Add some cottage cheese (in lieu of sour cream) and you get a unique incredible treat!
Begin by toasting the coconut flakes. You don’t have to toast them for long and you should keep an eye on them so that they don’t burn (believe me, this has happened to me a few times too many). Let them cool.
Once cool, combine the dry ingredients together (flour, baking powder, baking soda, and salt) and sift them into a bowl. Add the sugar and toasted coconut (be sure to reserve some of the coconut to top the muffins with).
In a medium bowl, mash the bananas and cottage cheese together and then beat in the eggs and oil.
Pour this banana mixture over the dry ingredients and mix until just combined.
Fill cupcake liners with the batter and then sprinkle toasted coconut over the top. Bake the muffins for about 20 minutes Let them cool a bit and then serve!
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Toasted Coconut Banana Muffins
Makes: 8 muffins
Prep Time: 15 minutes
Bake Time: 18 minutes
Total Time: 33 minutes
Ingredients
- 1 & 2/3 cups all-purpose flour (200 g)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup sugar
- 1 medium ripe banana
- 1/4 cup cottage cheese
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup shredded coconut (+ 1/4 cup more for topping)
Toasted Coconut:
Preheat oven to 350°F and line a cookie sheet with parchment paper and evenly spread the coconut on top. Bake for 4 minutes then remove from the oven and use a large spatula to toss the coconut. Return to oven and bake for an additional 3 minutes or until nicely browned. Remove from the oven, toss again and transfer to a plate or bowl to cool.
Toasted Coconut Banana Muffins:
Preheat oven to 375°F and line 8 muffin cavities with cupcake liners. Set aside.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. Add the sugar and toasted coconut and use a fork to incorporate it all.
In a medium bowl, mash the banana and cottage cheese using a fork until the banana is fully mashed. Beat in the eggs and drizzle in the oil.
Pour the wet ingredients over the dry ingredients and mix just until all is combined.
Fill the cupcake liners with the batter full to the top and sprinkle with 1-2 tsp of extra toasted coconut on top.Bake for 18-23 minutes or until a toothpick comes out clean from the center of the muffins.
Remove from the oven and allow 5 minutes for the pan to cool before removing the muffins.
Recipe adapted from One Sarcastic Baker&
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