Vegan Banana Coconut Muffins Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
• STEP 2.In a large bowl, mash the ripe bananas until smooth.
• STEP 3.Add the melted coconut oil, maple syrup, and vanilla extract to the mashed bananas and mix well.
• STEP 4.In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and shredded coconut.
• STEP 5.Gradually add the dry ingredients to the wet ingredients and mix until just combined.
• STEP 6.Divide the batter evenly among the muffin cups, filling each about 3/4 full.
• STEP 7.Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• STEP 8.Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
• STEP 9.Serve the muffins warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.

Cooking Tips

• Make sure to use ripe bananas for the best flavor and sweetness.
• You can add chopped nuts or chocolate chips to the batter for extra texture and flavor.
• If you don't have coconut oil, you can use melted vegan butter or vegetable oil as a substitute.
• To make these muffins gluten-free, use a gluten-free flour blend instead of all-purpose flour.

Storage and Serving

• These muffins can be stored in an airtight container at room temperature for up to 3 days.
• To reheat, place the muffins in a preheated oven at 350°F (175°C) for a few minutes until warm.
• Serve these muffins as a delicious breakfast or snack with a cup of coffee or tea.