Top banana muffins with a hearty streusel featuring coconut flakes, pecans, cinnamon, and sugar for delicious Banana Coconut Crunch Muffins.
I’m sitting at the dining room table, in the dark, surrounded by boxes. My desk has been dismantled, the remnants of Halloween and scores of sweets exploding in every room, and our home in various stages of packing. I have been navigating the last few weeks with an extra shot of adrenaline, juggling life in general with the additional stress of selling our home.
It wasn’t in the immediate plan, but when the opportunity to move came and seemed to make sense, we seized it, and launched into this whirlwind.
In a span of two weeks, we spun an idea into days that felt like the Tasmanian Devil himself placed the sale pending sign onto our front lawn.
Nine years in a house is found in every cabinet and drawer we empty. We try our best to live a tidy life, but you would be surprised to find the memories tucked everywhere we clean. Drawings from a 5-year-old little girl, dedicated to her parents and new best friend. Lego pieces in every drawer. Permission slips that were supposed to be recycled. Wedding invitations, erasers, pencils, and hair ties. Lots of hair ties.
We’ve put so much love into this house, and this is the longest we’ve called one place home. It all feels bittersweet.
Before I cleaned the oven one last time, I wanted to bake something. Banana Coconut Crunch Muffins to go with my morning coffee, to watch with Saturday morning cartoons, enough to share with neighbors we will miss.
Banana Coconut Crunch Muffins
Put your ripe bananas to good use with this delicious muffin recipe. The muffin itself includes bananas, chopped pecans, and buttermilk, but it’s the topping that really shines.
Chopped coconut flakes, pecans, sugar, cinnamon, and butter (plus just a little flour) are combined and scattered over the tops of the muffins. It’s a simple streusel that makes this easy muffin recipe extra-special.
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Banana Coconut Crunch Muffins
For the Muffins:
- 1 1/2 cups all-purpose flour
- 1/4 tsp kosher salt
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1 cup granulated sugar
- 1/4 cup unsalted butter softened at room temperature
- 1 large egg room temperature
- 1 cup mashed banana about 3 very ripe, small bananas
- 1/2 cup buttermilk or substitute 1/2 cup milk with the juice of half a lemon, room temperature
For the Topping:
- 1/4 cup chopped unsweetened coconut flakes
- 1/4 cup finely chopped pecans
- 1/4 cup light brown sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 tablespoons melted unsalted butter
- Preheat the oven to 425°F with a rack placed in the middle or upper third of the oven. Prepare a muffin pan by lining it with cupcake liners.
- Whisk the flour, salt, baking powder, and baking soda in a small bowl. Set aside.
- In the bowl of an electric mixer, cream the sugar and butter. Mix in the egg, blend thoroughly, then mix in the mashed banana.
- Add the dry ingredients and buttermilk to the batter in alternating batches until just incorporated. Try to end with the dry ingredient addition, and be sure not to over-mix.
- In a small bowl, stir together the coconut flakes, pecans, brown sugar, flour, cinnamon, and melted butter. Scatter over the tops of the muffins.
- Distribute the batter into the muffin tin, filling nearly to the top. Top with coconut-pecan streusel.
- Bake the muffins for 9 minutes, then lower the oven temperature to 350°F (do not open the oven door) and continue baking for another 7 to 8 minutes, or until the muffins are domed and the tops are firm when gently pressed. A toothpick inserted into the center of the muffins should come out clean.
- Do I need to chop the coconut flakes? Yes, usually unsweetened coconut flakes (also found as coconut chips) come in lovely large chunks, so give it a quick chop or just use your fingers to break them into smaller pieces. If you can’t find flakes, use unsweetened shredded coconut.
- How ripe should the bananas be? VERY ripe — dark and spotted, soft and fragrant bananas are what you are looking for and will make these muffins sweet and moist.
- Why do you bake it at two temperatures? I start the baking process at high heat to encourage as much lift and to get nice domes on the muffins. If looks aren’t important to you and you don’t feel like watching the clock, you can bake the muffins at 350°F for 18-20 minutes. The tops might be a little flatter, but they will still taste wonderful!
- How should I store the muffins? First, cool the muffins completely. Place the muffins in an airtight container lined with a paper towel. Keeping the muffins airtight will help prevent them from drying out, and the paper towel will absorb any excess moisture.