Banana Coconut Cupcakes

All the ingredients for banana bread with the addition of coconut are baked in muffin cups creating a portable banana coconut cupcake to pack in everyone's lunch.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 189 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 3

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