Moist Banana Coconut Muffins With Shredded Coconut

Name: Banana Coconut Muffins
Prep time: 15 min
Cook time: 21 min
Total time: 38 min
Yield: 12 standard muffins
Cuisine: Greek
Ingredients: 1 3/4 cups all-purpose flour, spooned and leveled, 219g; 3/4 cup sweetened shredded coconut, 64g, for the batter; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon fine sea salt; 1/2 teaspoon ground cinnamon; 1 1/4 cups mashed very ripe banana, about 300g or 3 medium bananas; 1/2 cup packed light brown sugar, 100g; 1/4 cup granulated sugar, 50g; 1/3 cup neutral oil, such as canola, avocado, or vegetable oil, 80ml; 2 large eggs, at room temperature; 1/3 cup plain Greek yogurt or sour cream, 80g, at room temperature; 1 teaspoon vanilla extract; 1/4 teaspoon coconut extract, optional but lovely for a more noticeable coconut aroma; 1/4 cup sweetened shredded coconut, 21g; 1 tablespoon coarse sugar, optional; 12 paper muffin liners or 1 teaspoon neutral oil or nonstick baking spray for greasing the pan

Imperial June 14, 2026June 14, 2026

Quick Recipe Version (TL;DR)

Yield: 12 standard muffins
Prep Time: 15 minutes
Cook Time: 18 to 21 minutes
Total Time: 35 to 38 minutes

Quick Ingredients

1 3/4 cups all-purpose flour
1 cup sweetened shredded coconut, divided
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1 1/4 cups mashed very ripe banana, from about 3 medium bananas
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1/3 cup neutral oil
2 large eggs
1/3 cup plain Greek yogurt or sour cream
1 teaspoon vanilla extract
1/4 teaspoon coconut extract, optional
1 tablespoon coarse sugar, optional for topping

Do This

1. Heat the oven to 375°F and line a 12-cup muffin pan.
2. Whisk flour, 3/4 cup coconut, baking soda, baking powder, salt, and cinnamon.
3. In another bowl, whisk mashed banana, both sugars, oil, eggs, yogurt, vanilla, and coconut extract.
4. Fold the dry ingredients into the wet ingredients just until combined.
5. Divide batter among 12 muffin cups and top with remaining coconut and coarse sugar.
6. Bake for 18 to 21 minutes, until golden and a toothpick comes out with moist crumbs.
7. Cool in the pan for 5 minutes, then transfer to a rack.

Why You’ll Love This Recipe

Moist and tender: Ripe bananas, oil, and yogurt keep the crumb soft for days.
A little tropical, not too much: Shredded coconut adds gentle flavor and chewy texture without overpowering the banana.
Simple pantry baking: No mixer required, just two bowls, a whisk, and a spatula.
Great for breakfast or snacks: These muffins are cozy with coffee, easy to pack, and freezer-friendly.

Grocery List

Produce: 3 medium very ripe bananas
Dairy: 2 large eggs, plain Greek yogurt or sour cream
Pantry: All-purpose flour, sweetened shredded coconut, baking soda, baking powder, fine sea salt, ground cinnamon, light brown sugar, granulated sugar, neutral oil, vanilla extract, coconut extract, coarse sugar, paper muffin liners or nonstick baking spray

Full Ingredients

For the Muffin Batter

1 3/4 cups all-purpose flour, spooned and leveled, 219g
3/4 cup sweetened shredded coconut, 64g, for the batter
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1 1/4 cups mashed very ripe banana, about 300g or 3 medium bananas
1/2 cup packed light brown sugar, 100g
1/4 cup granulated sugar, 50g
1/3 cup neutral oil, such as canola, avocado, or vegetable oil, 80ml
2 large eggs, at room temperature
1/3 cup plain Greek yogurt or sour cream, 80g, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon coconut extract, optional but lovely for a more noticeable coconut aroma

For the Topping

1/4 cup sweetened shredded coconut, 21g
1 tablespoon coarse sugar, optional

For the Pan

12 paper muffin liners or 1 teaspoon neutral oil or nonstick baking spray for greasing the pan

Moist Banana Coconut Muffins With Shredded Coconut – Closeup

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the muffin pan

Place a rack in the center of the oven and preheat to 375°F. Line a standard 12-cup muffin pan with paper liners, or lightly grease each cup with neutral oil or nonstick baking spray. A hot oven helps the muffins rise nicely at the start, giving them rounded, bakery-style tops.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the 1 3/4 cups all-purpose flour, 3/4 cup shredded coconut, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt, and 1/2 teaspoon cinnamon. Whisking evenly distributes the leaveners and keeps you from overmixing later.

Step 3: Mash the bananas and combine the wet ingredients

In a large bowl, mash the bananas until mostly smooth with a few small soft lumps remaining. Measure out 1 1/4 cups mashed banana. Add the 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 1/3 cup neutral oil, 2 large eggs, 1/3 cup Greek yogurt or sour cream, 1 teaspoon vanilla extract, and 1/4 teaspoon coconut extract, if using. Whisk until the mixture is glossy and well combined.

Step 4: Fold the batter together gently

Add the dry ingredients to the wet ingredients. Using a flexible spatula, fold just until no dry pockets of flour remain. The batter will be thick and slightly lumpy, which is exactly what you want. Avoid vigorous stirring, as overmixing can make muffins dense or rubbery.

Step 5: Portion the muffins and add the coconut topping

Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full. Sprinkle the tops with the remaining 1/4 cup shredded coconut and the 1 tablespoon coarse sugar, if using. The coconut will toast in the oven and create a lightly crisp, golden top.

Step 6: Bake until golden and fragrant

Bake at 375°F for 18 to 21 minutes, or until the muffins are domed, golden on top, and a toothpick inserted into the center of a muffin comes out with a few moist crumbs but no wet batter. If your oven has hot spots, rotate the pan after about 14 minutes. The internal temperature of a fully baked muffin should be about 200°F to 205°F.

Step 7: Cool before serving

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. They are delicious warm, but the texture becomes even softer and more settled after 20 to 30 minutes of cooling. Serve plain, with butter, or with a small spoonful of honey or coconut yogurt.

Pro Tips

Use very ripe bananas: Bananas with lots of brown spots bring the best natural sweetness, moisture, and banana aroma.
Measure flour gently: Spoon flour into the measuring cup and level it off. Scooping directly from the bag can pack in too much flour and make the muffins dry.
Do not overmix: Stop folding as soon as the flour disappears. A few small lumps are fine.
Watch the coconut topping: Shredded coconut browns quickly. If the tops are getting too dark before the muffins are done, loosely tent the pan with foil for the last few minutes.
Use room-temperature eggs and yogurt: This helps the batter blend smoothly and rise more evenly.

Variations

Chocolate chip banana coconut muffins: Fold 1/2 cup mini chocolate chips into the batter with the dry ingredients.
Tropical pineapple coconut muffins: Fold in 1/3 cup well-drained crushed pineapple and reduce the yogurt to 2 tablespoons.
Macadamia banana coconut muffins: Add 1/2 cup chopped toasted macadamia nuts for extra crunch and a richer tropical flavor.

Storage & Make-Ahead

Store completely cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For the softest texture, warm a refrigerated muffin in the microwave for 10 to 15 seconds. To freeze, wrap muffins individually and place them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature for about 1 hour, or reheat from frozen in a 300°F oven for 10 to 12 minutes. For make-ahead prep, whisk the dry ingredients together up to 1 day in advance and keep them covered at room temperature; mash the bananas and mix the batter just before baking for the best rise and freshest flavor.

Nutrition (per serving)