Banana Orange Coconut Muffins — Damn Delicious

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Banana Orange Coconut Muffins

With summer right around the corner, my mind slowly drifts into daydreaming about vacationing on a tropical island like Tahiti with a coconut smoothie in my hand. But considering that I’m going to have to start paying back $150,000 worth of student loans in about six months, I don’t think I’ll be able to have that kind of vacation anytime soon. But a girl can still dream, right?

Until that vacation happens, I have these muffins to keep me company. It has a banana muffin base with orange zest and shredded coconut, giving you a nice well-balanced tropical muffin filled with fun, fresh flavors. It’s a tropical paradise right in your kitchen.

Banana Orange Coconut Muffins (adapted from Epicurious):

Yields 9 muffins

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 ripe bananas
  • 6 tablespoons unsalted butter, melted
  • 1/2 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • Zest of 1 orange
  • 2 tablespoons freshly squeezed orange juice
  • 1/2 cup coconut flakes, plus more for topping

Preheat the oven to 375 degrees F.

Line a 12-cup standard muffin tin with paper liners; set aside. (If you don’t want to use paper liners, you could coat a muffin pan with cooking spray instead.)

In a large bowl, combine the flour, baking powder and salt.

In a large glass measuring cup or another bowl, mash the bananas.

Add the butter, sugar, egg, vanilla, orange zest, orange juice and coconut; beat until well combined.

Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

Scoop the batter evenly into the muffin tray. Sprinkle with coconut.

I wanted to be more decorative so I topped some of the muffins with a banana chip. A slice of fresh banana also works well.

Place into oven and bake for 20-25 minutes, or until a tester inserted in the center comes out clean.

Remove from oven and cool on a wire rack.

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2 comments

Hi, I’ve just used your recipe as a basis for my mini muffins: It was a Saturday morning when I began scratching around in my kitchen for ingredients to bake something delicious for the cricket guys half time match break this afternoon and then I looked for a recipe to match the ingredients I had. I’ve turned out some very nice muffins by substituting extra orange juice because I had only one banana and I had dessicated coconut, not the shredded variety so I’m going to ice the tops with a blob of butter icing flavoured with orange essence and decorate with slivered almonds. Hey, in the meantime the rain has set it and it looks like the match has been cancelled! Bad luck guys…I guess I keep the sweet treats! I’ll show you a photo next week! And if there are any left by Monday, the morning work production meeting will be ever so pleased for a mid morning tea break! Cheers, Paula

I made this! This was a “need to do something with the fruit sitting around” day and a “oh look, I have everything I need” day. I made a double batch. I ran out of butter so used 1/2 coconut oil. Also didn’t have enough coconut for the topping. I ground up some almonds and put them on top.
Recipe was quick, easy to follow. Good directions!
The muffins are baking as I type, looking amazing and smelling devine.

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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