I don’t know about you, but I always have brown banana’s on hand these days. Every week I tell myself I will eat them, but I never do.
Please don’t tell me I’m the only one with this problem.
But is it really a problem? Because it is fine with me. I like banana bread way more than I do banana’s anyway, so I see it more as a win win.
This recipe is simple, fast, delicious, and perfect for breakfast, snacks, or dessert. We make them on Sunday nights and eat them throughout the week.
Well, they usually only make it till Tuesday at the latest, because they are the perfect size, and so irresistible.
Did I mention that the best part about this recipe, is that it is made with applesauce instead of butter or oil? Well it is, so dig on in, and enjoy these bad boys.
Could i make these mini muffins into big muffins?
You could definitely make these bigger, and use a muffin tin, with larger muffin holes. If you do, we recommend baking them for about 25 minutes instead of 12 minutes, at 350 degrees F.
Tips on how to make this recipe:
- Banana’s are sweetest, when they are a little brown and speckled. We don’t recommend making banana bread when your bananas still have green ends to them. Your bread won’t be as sweet if you use green bananas.
- We used applesauce for this recipe, to take out some of the fat content. However, you could easily use 1/2 cup softened butter, if we prefer. I also feel like the applesauce gives the bread a little more sweet flavor.
- Stir until well combined. Make sure your dry ingredients are fully mixed in, and there isn’t excess on the outside. Be sure to scrape the edges, and fully combine all the ingredients.
- Pour the batter (about a spoonful) into each hole. You don’t want them overflowing, just right below the top.
- Bake and enjoy! These are seriously so delicious.
“I have so much time!” -No mom ever
Let us give you your time back. With the Six Sisters’ Meal Plans, we do the dinner planning, grocery ordering, and then all you have to do is decide whether to pick them up or have them delivered.
Watch how to make another favorite banana and coconut recipe, here:
Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.
Looking for more bread recipes? Here are a few of our favorite:
- Lemon Blueberry Breakfast Cake
- Cinnamon Banana Bread
- Sweet Molasses Pound Cake
- Cinnamon Streusel Coffee Cake
- Cranberry Pumpkin Bread
- Lion House Banana Muffins
- 2 Ingredient Banana Muffins
- Cake Mix Blueberry Muffins
Coconut Banana Bread Muffins Recipe
Ingredients
- 3-4 ripe bananas, mashed
- ½ cup applesauce
- ½ cup milk
- 1 egg
- ½ teaspoon salt
- 1 teaspoon vanilla
- 1 cup sugar
- ½ teaspoon baking soda
- 2 teaspoon baking powder
- 2 cups flour
- ½ cup sweetened shredded coconut
Instructions
- Preheat oven to 350 degrees.
- Spray your mini muffin tin with non stick cooking spray.
- Mash your bananas, and add your applesauce, milk, egg, salt, and vanilla until fully combined.
- Mix in your sugar, baking soda and baking powder.
- Add your flour and mix until it is fully combined.
- Stir in your coconut.
- Add a spoonful of batter into each hole, of the muffin tin. Don't overfill it, but just fill it until it almost reaches the top of the hole.
- Bake for 15 minutes, or until the edges become golden, then remove from the oven.
- Let cool, and enjoy.
Notes
- Banana’s are sweetest, when they are a little brown and speckled. We don’t recommend making banana bread when your bananas still have green ends to them. Your bread won’t be as sweet if you use green bananas.
Nutrition
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I’ve always wondered if I can substitute almond milk for the milk in a baking recipe such as this?
This recipe only calls for 1/2 cup milk. You should be fine substituting almond milk in place of the milk.
Could you make this into bread instead of muffins?
I’m sure it would make great bread. We have not yet tried it, so we don’t have the exact cooking time for you. Watch it closely.