Banana Coconut Cupcakes

Banana Coconut Cupcakes

Lee Caglioti

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

45 m servings 189 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 33.8g
  • 11%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 170 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

Read all reviews 6
  1. 7 Ratings

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Most helpful positive review

These were so tasty, and I love the texture! They settle my sweet tooth without killing my diet. These are more like muffins than cupcakes, though - beware that the batter is pretty thick. I was...

Most helpful critical review

Wished I would've read the reviews before I made these because they were so over-baked. Set the timer for 35 minutes ( somewhere in middle of 30-40 minutes as per recipe) but I bet they only nee...

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Wished I would've read the reviews before I made these because they were so over-baked. Set the timer for 35 minutes ( somewhere in middle of 30-40 minutes as per recipe) but I bet they only nee...

These were so tasty, and I love the texture! They settle my sweet tooth without killing my diet. These are more like muffins than cupcakes, though - beware that the batter is pretty thick. I was...

I thought these were VERY good! I used coconut oil instead of Olive Oil. And I added some mini dark chocolate chips. I just had one without icing...but I will be icing them. They're not swee...

Very delicious. The only thing I am going to do is add a creamy frosting on top.

baked these today in my 1-cup Nordic ware mini bundt pans - success!! we loved the muffins. thanks for sharing this delicious recipe.

These were delicious and I will be making them again! I did add chopped walnuts and they were gone in a day!

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