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Moist Banana Coconut Muffins

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Moist Banana Coconut Muffins

Moist Banana Coconut Muffins
Yield12 muffins
Prep15 minutes
Bake20 minutes
LevelBeginner-Friendly
Texture goal
Soft, moist muffins with a tender crumb and a sticky, sweet glaze.

These Moist Banana Coconut Muffins are a tropical twist on the classic banana muffin, featuring sweet coconut flakes and a luscious palm sugar glaze. Perfect for breakfast or a cozy snack.

Why you'll want it now, The tropical flavors of banana and coconut make these muffins irresistibly delicious.

Why this recipe works

The combination of ripe bananas and coconut flakes provides a naturally moist and flavorful base, while the palm sugar glaze adds a unique caramel-like sweetness that enhances the tropical vibe.

Equipment

  • Mixing bowls
  • Whisk
  • Muffin tin
  • Paper liners
  • Cooling rack
  • Small saucepan

How to make it

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and coconut flakes.
  3. In another bowl, combine the granulated sugar, palm sugar, melted butter, mashed bananas, eggs, and vanilla extract until smooth.
  4. Add the wet ingredients to the dry ingredients and mix until just combined.
  5. Divide the batter evenly among the 12 muffin cups.
  6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the muffins are baking, prepare the glaze by melting the palm sugar and butter in a small saucepan over medium heat. Stir in the milk and cook until smooth.
  8. Once the muffins are done, let them cool for 5 minutes in the pan, then transfer to a cooling rack.
  9. Drizzle the warm glaze over the muffins, allowing it to soak in slightly.
Enjoy these tropical banana coconut muffins with a cup of coffee or tea for a cozy, indulgent treat.

How you'll know it's ready

The muffins are ready when they are golden brown on top and a toothpick inserted into the center comes out clean.

Convection oven? (and if you don't have one)

If using a convection oven, reduce the temperature to 325°F (165°C) and begin checking for readiness a few minutes earlier, as convection ovens can bake faster.

Frosting, filling & glaze notes

The glaze should be smooth and pourable, with a consistency that allows it to drizzle easily over the muffins and soak in slightly.

Moist Banana Coconut Muffins

Troubleshooting

  • If your muffins are too dry, ensure you measure the flour correctly and don't overmix the batter.
  • If the muffins are too dense, check that your baking powder and soda are fresh.
  • If the glaze is too thick, add a little more milk to reach the desired consistency.
  • If the glaze is too runny, cook it a bit longer to thicken.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 2 months.

Make ahead

You can prepare the batter in advance and refrigerate it overnight. Bake fresh the next morning for the best texture.

Variations

Frequently asked questions

Can I use sweetened coconut flakes?
Yes, but reduce the sugar in the batter slightly to balance the sweetness.
What can I substitute for palm sugar?
Brown sugar or coconut sugar can be used as a substitute for palm sugar.
How can I make these muffins gluten-free?
Use a gluten-free baking blend in place of all-purpose flour.
Can I make the glaze without butter?
Yes, you can use coconut oil as a substitute for butter in the glaze.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.