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Banana Coconut Muffins

Active Time: 20 minutes

Total Time: 45 minutes

Serves: 18 muffins


Banana Coconut Muffins


  • In medium bowl, combine flour, ½ cup coconut, baking powder, baking soda and salt; set aside.
  • In large mixing bowl, beat sugar, oil, eggs and vanilla until well combined. Gradually add in flour mixture. Stir in bananas and walnuts.
  • Line 1 ½ (12 count) muffin pans with muffin liners. Fill cups 2/3 full; sprinkle with remaining coconut.
  • Bake in a preheated 350°F oven 20-23 minutes or until a knife inserted in center comes out clean. Remove from oven and cool.

Tip: Store remaining batter in refrigerator while baking first batch if you only have one muffin pan. Muffins can be stored in the freezer up to 2 months.


Serving Size: 1 muffin
  • Calories 205kcal -
  • Total Fat 11g -
  • Saturated Fat 4g -
  • Cholesterol 25mg -
  • Sodium 170mg -
  • Carbohydrates 27g -
  • Fiber 1g -
  • Protein 3g -