Banana Coconut Cupcakes recipe

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Ingredients

1 cup white sugar
¼ cup olive oil
1 egg
1 teaspoon vanilla extract
4 very ripe bananas, mashed
1 cup shredded coconut
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt

Nutrition Info

188.5 calories
carbohydrate: 33.8 g
cholesterol: 11.6 mg
fat: 5.3 g
fiber: 1.7 g
protein: 2.5 g
saturatedFat: 1.9 g
servingSize: -
sodium: 169.6 mg
sugar: 17.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.

  2. Beat sugar, olive oil, egg, and vanilla extract together in a bowl until light in color and creamy. Add bananas and coconut, stir to combine. Mix flour, baking soda, cinnamon, nutmeg, and salt into banana mixture until smooth. Spoon batter into prepared muffin cups.

  3. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 30 to 40 minutes.

Recipe Yield

16 cupcakes

Recipe Note

A great alternative to banana bread and a great way to get some potassium into the kids (and the husband)!

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