- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (approximately 2) overripe bananas, mashed
- 1/2 cup vegetable oil
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened flaked coconut, divided
- Preheat oven to 350°F. Line muffin tin with liners.
In a medium sized bowl, whisk together flour, baking powder, and salt. Set aside.
Whisk together bananas, vegetable oil, sugar, egg, and vanilla in a large bowl until well combined.
Fold in flour mixture until flour is just moistened and then fold in 1 cup shredded coconut.
Divide batter among lined muffin cups and sprinkle with remaining shredded coconut. Bake for 20-22 minutes, or until a toothpick inserted in the center come out clean.
Transfer muffins to a rack and cool. Serve immediately or store in an airtight container for up to 3 days.
Amount Per Serving: Calories: 233Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 16mgSodium: 121mgCarbohydrates: 28gFiber: 2gSugar: 16gProtein: 2g