Get ready to transform your ordinary breakfast routine into an extraordinary culinary adventure! These Blackberry Banana Coconut Muffins are not just another pastry – they're a tropical explosion of flavor that will make your taste buds dance and your kitchen smell like heaven. Imagine biting into a moist, tender muffin bursting with sweet bananas, juicy blackberries, and a delightful coconut crunch that transports you to a sunny paradise with every single bite!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/4 cup melted coconut oil
- 2 ripe bananas, mashed
- 1/2 cup milk
- 1 cup blackberries, halved
- 1/4 cup shredded coconut
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined and no lumps remain.
- In a separate medium bowl, mix the sugar, melted coconut oil, mashed ripe bananas, and milk until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and gently fold together using a spatula, being careful not to overmix. Mix just until the ingredients are combined.
- Gently fold in the halved blackberries and shredded coconut, distributing them evenly throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Sprinkle additional shredded coconut on top of each muffin for extra texture and flavor, if desired.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature and enjoy your Blackberry Banana Coconut Muffins!
Tips
- Use overripe bananas for maximum sweetness and moisture – the darker and spottier, the better!
- Don't overmix the batter! Stir just until ingredients are combined to keep your muffins light and fluffy.
- For extra moisture, make sure your coconut oil is fully melted and at room temperature before mixing.
- Gently fold in blackberries to prevent them from breaking and turning your batter purple.
- Check muffins a few minutes early – every oven is slightly different, and you want to catch them at their perfect golden moment.
- Let muffins cool slightly in the pan to help them set, but don't leave them too long or they might get soggy.
- For an extra indulgent touch, sprinkle some raw sugar on top before baking for a crispy, caramelized finish.
Nutrition Facts
Calories: 210kcal
Carbohydrates: 30g
Protein: 3g
Fat: 9g
Saturated Fat: 7g
Cholesterol: 0mg
