1/2cupbuttermilkor substitute 1/2 cup milk with the juice of half a lemon, room temperature
For the Topping:
1/4cupchopped unsweetened coconut flakes
1/4cupfinely chopped pecans
1/4cuplight brown sugar
2tablespoonsall-purpose flour
1/2teaspoonground cinnamon
2tablespoonsmelted unsalted butter
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Instructions
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.
Notes
Banana Coconut Crunch Muffins Tips/FAQs
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.