Easy Banana Coconut Muffins Recipe – Pecan & Lemon Twist

Last Updated on 2 months by Neha Deshmukh

Easy Banana Coconut Muffins Recipe – Pecan & Lemon Twist

Hey everyone! If you’re anything like me, you always have a bunch of ripe bananas sitting on the counter, begging to be used. And honestly, sometimes a banana bread just feels…too much. That’s where these easy banana coconut muffins come in! They’re wonderfully moist, packed with flavour, and come together in a flash. I first made these when my kids were little, and they’ve been a family favourite ever since. The little pecan and lemon twist just takes them to another level!

Why You’ll Love This Recipe

These muffins are seriously the best of both worlds. They’re quick to make – perfect for a weekend brunch or a mid-week treat. Plus, the combination of banana, coconut, and a hint of lemon is just divine. They’re also super adaptable, so you can easily tweak them to your liking (more on that later!). Honestly, who can resist a fluffy muffin bursting with flavour?

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 70 grams butter (about ½ cup)
• 0.25 cup granulated sugar or brown sugar
• 1.5 cups self-raising flour
• 1 tsp baking powder
• 1 tsp vanilla essence
• 2 tbsp lemon juice
• 3 ripe bananas
• 0.25 cup desiccated coconut
• 0.75 cup milk
• 0.25 cup pecan nuts, chopped

Ingredient Notes

Let’s talk ingredients for a sec!

• Desiccated Coconut: This isn’t the same as shredded coconut. Desiccated coconut is dried and finely ground, giving it a lovely texture in the muffins. It really adds to that tropical flavour!
• Self-Raising Flour: This is a lifesaver! It already has baking powder mixed in, so you don’t have to worry about measuring it separately. Makes life so much easier, right?
• Pecan Nut Topping: Don’t skip the pecans! They add a wonderful crunch and nutty flavour that complements the banana and coconut perfectly. You can toast them lightly for even more flavour.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners.
2. In a food processor, cream together the butter and sugar until it’s nice and smooth. Add the vanilla essence and lemon juice, and blend until everything is combined.
3. Now, mash those bananas with a fork – don’t worry about getting them perfectly smooth, a little texture is good! Add the mashed bananas and desiccated coconut to the food processor. Pulse until it’s all nicely incorporated.
4. Add the self-raising flour, baking powder, and milk to the mixture. Process until the batter is smooth and well combined. Don’t overmix!
5. Spoon the batter into the muffin cups, filling each about halfway. Then, sprinkle those chopped pecans on top.
6. Bake for 15 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Expert Tips

• Don’t Overmix: Overmixing develops the gluten in the flour, resulting in tough muffins. Gently combine the ingredients until just mixed.
• Room Temperature Ingredients: Using room temperature butter and milk helps everything blend together smoothly.
• Evenly Filled Cups: Use an ice cream scoop to ensure each muffin cup is filled with the same amount of batter.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the butter for a plant-based butter alternative and use plant-based milk. Easy peasy!
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. I’ve had good results with blends that include xanthan gum.
• Spice Level: Add a pinch of nutmeg or cinnamon to the batter for a warmer flavour. My friend, Priya, swears by a dash of cardamom!
• Festival Adaptations: These are perfect for a brunch during Diwali or a tea-time treat during Eid. They’re always a hit!

Serving Suggestions

These muffins are delicious on their own, but they’re even better with a cup of chai or a glass of cold milk. They also make a lovely addition to a brunch spread or a picnic basket.

Storage Instructions

Store leftover muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months. Just wrap them individually in plastic wrap before freezing.

FAQs

1. Can I use overripe bananas in this recipe?

Absolutely! In fact, more ripe bananas are better. They’re sweeter and easier to mash, which will give you a more flavorful and moist muffin.

2. What is self-raising flour and can I substitute it?

Self-raising flour has baking powder already added to it. If you don’t have it, you can make your own by combining 1 cup of plain flour with 1 ½ teaspoons of baking powder.

3. Can I freeze these banana coconut muffins?

Yes, you can! Wrap them individually in plastic wrap and store them in a freezer-safe bag for up to 2 months.

4. How can I make these muffins extra moist?

Using very ripe bananas and not overbaking them are the keys to moist muffins. You can also add a tablespoon of yogurt to the batter.

5. Can I use a different nut instead of pecans?

Definitely! Walnuts, almonds, or even macadamia nuts would all be delicious substitutes.