These Banana Coconut Cupcakes have a delicate hint of coconut in every bite. They are moist with a cake-like texture. Enjoy them plain, or top them with icing!

banana coconut muffins sitting on wire rack

YOU'LL LOVE THIS RECIPE

no fancy equipment required!
basic pantry ingredients

INGREDIENTS & SUBSTITUTIONS

buttermilk may be substituted by making your own by following these steps: Measure out a cup of milk and add 1 tablespoon of white vinegar. Stir, then allow it to sit at room temperature for 10 minutes.

INSTRUCTIONS

ingredients for banana coconut muffins mixed in three separate bowls

combine all of the dry ingredients and coconut
in a separate bowl, mix together bananas, buttermilk and vanilla. Set aside
In a third bowl, using an electric mixer on high speed, beat butter for 1 minute. (use larger bowl for this as you will be adding all the other ingredients into it)
add brown sugar, then eggs
alternating, beat in the dry ingredients, then banana mixture
fill greased muffin tins ¾ full
Bake for 30 to 35 minutes or until the tops of the cupcakes spring back when pressed. Check the centre of the cupcake and ensure that it comes out clean using a skewer
Cool then frost with Cream Cheese Icing if desired

banana-coconut muffin batter in muffin cups uncooked

banana-coconut muffins cooling on wire rack

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Banana Coconut Cupcakes

Print Recipe

This moist cupcake is loaded with flavour. The bananas and coconut combine perfectly to deliver a heavenly bite every time. Enjoy it plain or frosting with delicious Cream Cheese Icing!

Author: Sandra Flegg
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12
Category: Breakfast and Brunch
Method: Oven
Cuisine: American

Ingredients

1 and ½ cups all-purpose flour

2 tsp. baking powder

1 tsp. cinnamon

½ tsp. baking soda

½ tsp. salt

1 cup flaked sweetened coconut

1 and ½ cups mashed ripe bananas (4 medium)

¼ cup buttermilk

1 tsp. vanilla extract

½ cup butter, softened

¾ cup light brown sugar, packed

1 large egg

Cream Cheese Icing

8 oz cream cheese, softened

½ cup butter, softened

1 tsp. vanilla

3 cups powdered sugar

½ cup sweetened flaked coconut (optional to sprinkle on top of icing)

Instructions

1. Preheat oven to 350 F. Lightly grease 12 muffin cups.

2. In a medium bowl, whisk together flour, baking powder, cinnamon, baking soda and salt.

3. Stir in coconut and set aside.

4. In a separate bowl, mix together bananas, buttermilk and vanilla. Set aside.

5. In a third bowl, using an electric mixer on high speed, beat butter for 1 minute. (use larger bowl for this as you will be adding all the other ingredients into it)

6. Add brown sugar and beat for two minutes

7. Beat in egg.

8. On low speed of mixer, alternately beat in dry ingredients (divided in two) and banana mixture (divided in thirds). Beat until just combined.

9. Fill each muffin cup to ¾ full.

10. Bake for 30 to 35 minutes or until the tops of the cupcakes spring back when pressed. Check the centre of the cupcake and ensure that it comes out clean using a skewer.

11. Cool on wire rack.

12. Frost if desired.

Notes

buttermilk may be substituted by making your own by following these steps: Measure out a cup of milk and add 1 tablespoon of white vinegar. Stir, then allow it to sit at room temperature for 10 minutes.

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 16.3 g
Sodium: 169.1 mg
Fat: 11.7 g
Saturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 28.3 g
Fiber: 1.6 g
Protein: 2.4 g
Cholesterol: 36.4 mg

Keywords: cupcakes, banana, coconut