Banana Coconut Muffins with Lime Glaze

Banana Coconut Muffins with Lime Glaze

Weather: 70 degrees
What I’m listening to: Buddy Holly, Weezer

I’ve gotten into the habit of buying two bunches of bananas at the grocery store – one yellow and the other green. That way the yellow ones are ready to be eaten at the beginning of the week and the green are ready at the end of the week. This has worked very nicely for our family of five. It also means that there are often a couple leftover for baking purposes. I’m always down for that!

Banana Coconut Muffins with Lime Glaze via Alaska from Scratch

Banana Coconut Muffins with Lime Glaze via Alaska from Scratch

These aren’t your standard banana muffins. These banana muffins are sun-bathing on the beach at a tropical destination. This is a fun, summery twist on a classic.  The coconut on top toasts as it bakes and adds a delightful crunchy texture to the muffins. Then, I drizzled a tart-sweet lime glaze over the top and really took them to the next level of tropical indulgence.

Banana Coconut Muffins with Lime Glaze

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Inspired by [Our Best Bites|http://www.ourbestbites.com/2010/04/coconut-banana-bread-with-lime-glaze/]; muffin batter adapted from [Allrecipes|http://allrecipes.com/recipe/best-ever-banana-bread/Detail.aspx]

Yields: 1 dozen muffins

  • 2 eggs
  • 1/3c buttermilk
  • 1/2c canola oil
  • 1c mashed bananas
  • 1-1/4c sugar
  • 1-3/4c all-purpose flour
  • 1t baking soda
  • 1/2t salt
  • 1/2c shredded coconut
  • For the Glaze:
  • Juice and zest of 1 lime
  • powdered sugar

Preheat oven to 325. Line a 12-cup muffin tin with muffin cups. Lightly spray the surface of the muffin tin with non-stick cooking spray (to prevent the tops of the muffins from sticking).

In a mixing bowl, whisk together the eggs and buttermilk. Add the oil, bananas, and sugar. Mix in the flour, baking soda, and salt.

Pour the batter into muffin cups, filling almost to the top. Sprinkle a generous amount of shredded coconut on top of each.

Bake in preheated oven 25-30 minutes or until cooked through and golden brown on top.

Remove muffins to cooling rack.

Meanwhile, in a small bowl, stir together the lime juice, zest, and enough powdered sugar to make a thin glaze. Drizzle glaze over warm muffins.

11 comments
mooselvr6
mooselvr6

Has anyone ever made this in a loaf pan instead of muffins.

Suzanne
Suzanne

I added a little of both banana and coconut extract in with the mix.

Deana@CountryMommaCooks
Deana@CountryMommaCooks

You are being featured at tonights Link and Greet party at CountryMommaCooks.....have a wonderful weekend : )

Laurie
Laurie

Yay! I was wondering when these tasty guys would make an appearance! Loved the lime on them!!!

alaskafromscratch
alaskafromscratch moderator

 @mooselvr6  I actually tried this first as a loaf, then as muffins. The coconut on top makes a beautiful loaf. :)

mooselvr6
mooselvr6

 @alaskafromscratch Thanks, I was hoping someone had tried the recipe that way.  I'm assuming a 9x5 loaf and another 10-15 minutes on cooking time?

alaskafromscratch
alaskafromscratch moderator

 @mooselvr6 Yes, a standard 9-inch loaf pan. And probably around 40-45 minutes or so. I would recommend lowering your oven rack a notch so that the coconut doesn't get overdone during the longer cooking time. :)

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