Banana and Coconut Muffins

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Introduction

Imagine a muffin that perfectly captures the taste of the tropics in a single, moist bite. These Banana and Coconut Muffins combine the comforting sweetness of ripe bananas with the chewy, fragrant texture of desiccated coconut, all elevated by a subtle hint of honey. They are the ultimate easy-to-make treat that will transport your kitchen to a sunnier place.

Prep & Cook Time

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 9 muffins

Ingredients

• 280g plain flour
• 1 tablespoon baking powder
• 1/2 teaspoon fine salt
• 50g desiccated coconut
• 150g soft light brown sugar
• 50g caster sugar
• 150ml milk or buttermilk
• 150ml vegetable or sunflower oil
• 3 large eggs (not extra large)
• 3 tablespoons runny honey
• 2 teaspoons vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 2 small very ripe bananas, peeled and mashed (150g mashed weight)
• optional topping:
• 25g butter
• 1 tablespoon desiccated coconut

Instructions

1. Preheat your oven to 190°C (170°C fan)/375°F/gas mark 5. Line a 9-hole muffin tin with paper cases.
2. In a large bowl, whisk together the plain flour, baking powder, fine salt, and 50g desiccated coconut.
3. In a separate medium bowl, combine the soft light brown sugar, caster sugar, milk (or buttermilk), oil, eggs, honey, and vanilla powder (use half this amount if you prefer less rich vanilla flavor). Whisk vigorously until smooth and well-emulsified.
4. Divide the batter evenly between the 9 muffin cases, filling them nearly to the top.
5. For the optional topping, melt the 25g of butter. Brush the tops of the unbaked muffins lightly with the melted butter and sprinkle evenly with the 1 tablespoon of desiccated coconut.
6. Bake for 20-25 minutes, or until the muffins are golden, domed, and a skewer inserted into the centre comes out clean.
7. Leave the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Variations

• Toasted Coconut: Gently toast the 50g of desiccated coconut for the batter in a dry pan before using for a deeper, nuttier flavor.
• Jumbo or Mini: Adjust the baking time accordingly—longer for jumbo muffins (using 6 cases), shorter for mini muffins (using 18-20 cases).
• Streusel Topping: Skip the coconut topping and create a quick streusel by rubbing 30g cold butter into 40g plain flour, 25g brown sugar, and a pinch of cinnamon until crumbly. Sprinkle on batter before baking.
• Banana Swirl: For a marbled effect, gently swirl an extra tablespoon of honey through the top of the batter in each muffin cup just before baking.

Tips for Success

• Use very ripe bananas with lots of brown spots for maximum sweetness and flavor.
• When combining wet and dry ingredients, mix until just incorporated. A slightly lumpy batter leads to a more tender muffin.
• Weigh your mashed bananas for accuracy; 150g ensures the correct moisture balance.
• For a higher rise and fluffier texture, use buttermilk instead of regular milk, as its acidity reacts with the baking powder.

Storage & Reheating

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months. To reheat, warm muffins in a microwave for 15-20 seconds or in a preheated oven at 160°C for 5-7 minutes until warm through.

FAQ

Can I use all brown sugar?

Yes, you can replace the 50g caster sugar with an additional 50g of soft light brown sugar.

Why is the weight of mashed banana specified?

Banana sizes vary greatly. Using the 150g weight ensures the correct moisture content, preventing dense or dry muffins.

Can I use coconut milk instead of regular milk?

While this would add flavor, it’s a significant substitution as it’s thicker and fattier than regular milk or buttermilk, potentially altering the texture. Stick to the listed ingredients for best results.

My muffins didn’t dome much. Why?

This could be due to overmixing the batter, which develops gluten and inhibits rise, or your baking powder may be old and less active.

Can I make these muffins without eggs?

This recipe relies on eggs for structure and lift. An egg substitute is not recommended without extensive testing.

What if my honey has crystallized?

Warm the honey gently in a microwave or a bowl set over hot water until it returns to a runny consistency before measuring.