Description
Moist Banana Bread Muffins with Coconut and Pecans are easy homemade muffins made with ripe bananas, shredded coconut, and crunchy pecans. Perfect for breakfast, brunch, snacks, or meal prep.
Ingredients
- 3 ripe bananas, mashed
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ cup shredded coconut
- ½ cup chopped pecans
- ¼ cup milk or buttermilk
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- In a large bowl, mash bananas until mostly smooth.
- Add melted butter, eggs, vanilla, milk, granulated sugar, and brown sugar. Mix until combined.
- In another bowl, whisk flour, baking soda, baking powder, and salt.
- Add dry ingredients to wet ingredients and stir gently until just combined.
- Fold in shredded coconut and chopped pecans.
- Divide batter evenly among muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
Do not overmix the batter, or the muffins may become dense. Toasted coconut can be used for a richer flavor. Muffins freeze well for up to 3 months.
