I love how the coconut toasts in the oven. Smells divine.
There is something nostalgic about a handwritten recipe. It’s different because it sparks memories. Seeing someone’s handwriting from long ago when you remembered that special occasion and the delicious dish they so lovingly created. Asking for the recipe is always a big compliment to the cook. Especially when the recipe becomes a tradition in your home.
The Banana Coconut Muffin recipe came from my friend Pam. It’s handwritten on an old notepad from her husband’s work. I’ve saved it all these years in a 3-ring binder alongside many other personal recipes. Pam loves to make muffins on the weekends served with fresh fruit and piping hot coffee. They are so moist and delicious. For me the extra ingredients are the sweet memories and love that goes into these muffins.
Banana Coconut Muffins with Walnuts
Ingredients
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup flaked sweetened coconut, divided (1/2 cup for batter and 1/2 cup for top of muffin)
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 3 large ripe bananas, mashed
- 1/2 cup chopped walnuts (optional)
Directions
- In a medium bowl, whisk flour, baking powder, baking soda, and salt, stir in 1/2 cup coconut.
- Beat in large bowl, sugar, oil, eggs, and vanilla. Beat well to combine.
- Gradually add flour mixture, stir just to combine.
- Stir in bananas and walnuts.
- Line muffin pans with liners or spray muffin tin with cooking spray.
- Fill each about 3/4 full. Sprinkle with remaining 1/2 cup coconut.
Bake in preheated oven 20-25 minutes or until inserted cake tester comes out clean. Makes approximately 18 regular size muffins.
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