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Toasted Coconut Banana Muffins

Course Breakfast, Dessert
Cuisine American
Keyword banana muffins, banana recipe, coconut banana recipe, how to toast coconut, toasted coconut recipe
Prep Time 15 minutes
Cook Time 18 minutes
Servings 8 Cupcakes


  • 1 2/3 Cup AP Flour (200 g / 7 oz)
  • 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp salt
  • 3/4 Cup Sugar (150 g / 5.5 oz)
  • 1 Medium Riped Banana ( 90 g / 3.25 oz)
  • 1/4 Cup Cottage Cheese (60 g / 2 oz)
  • 2 Large Eggs
  • 1/2 Cup Vegetable oil (100 g / 3.5 oz)
  • 1 Cup Unsweetened toasted coconut (+ more for toppings) (60 g / 2 oz)


Toasted Coconut

  1. Preheat oven to 350F, line a cookie sheet with parchment paper and evenly spread the coconut on top.

  2. Bake for 4 minutes then remove from the oven and use a large spatula to toss the coconut.

  3. Return to oven and bake for an additional 3 minutes.

  4. Remove from the oven, toss again and let cool.

Toasted Coconut Banana Muffins

  1. Preheat oven to 375F and line 8 muffin cavities with cupcake liners. Set Aside.

  2. In a large bowl sift together the flour, baking powder, baking soda, and salt. Add the sugar and toasted coconut and use a fork to incorporate it all.

  3. In a medium bowl, mash the banana and cottage cheese using a fork until the banana is fully mashed.

  4. Beat in the eggs and drizzle in the oil.

  5. Pour the wet ingredients over the dry ingredients and mix just until all is combined.

  6. Fill the cupcake liners with the batter full to the top and sprinkle with 1-2 tsp of extra toasted coconut on top.

  7. Bake for 15-18 minutes or until a toothpick comes out clean from the center of the muffins.

  8. Remove from the oven and allow 5 minutes for the pan to cool before removing the muffins.