Banana & Coconut Sea Salt Muffins

Posted by on July 30, 2012 in Dessert & Sweet Treats, Events & Special Occasions, Our Home Kitchens, Recipes | 0 comments

Banana & Coconut Sea Salt Muffins

Don’t you hate when you have too many bananas and they’re all about to go bad? I bet you’ve said, “perfect time to make banana bread!” Then you thought about it and how much work it actually takes to bake something and said ” f*ck it” and threw the soft black mushy bananas in the trash.  Well this is the recipe you should use the next time you’re faced with such a dilemma.   I used a recipe that actually called for 4 ripe bananas.  Crazy because  that’s the exact amount I had.  Wha!  I added unsweetened shredded coconut to give it that island flavor, mayonnaise for extra moisture (yes, mayonnaise) and finished the muffin tops with sea salt. So freagin good. The baked treats came out dense and moist, just how I like it. The muffins were bursting with perfectly sweet banana flavor. The shredded coconut and chopped walnuts added layers of texture and crunch. The granules of salt complimented all of the ingredients. They were delicious and (sort of) nutritious.



1 2/3 cups all purpose flour

1 teaspoon baking soda

1/ teaspoon ground cinnamon

1/2 teaspoon salt

1 cup plus 2 tablespoons sugar

2 eggs 1/2 cup oil

4 medium bananas, ripe and mashed

2 tablespoons mayonnaise

1 teaspoon vanilla extract

2/3 cup chopped walnuts

1/2 cup unsweetened shredded coconut (RED MILL)

1 table spoon sea salt to finish

non stick cooking spray


Set oven to 350 degrees. Spray muffin pan with non-stick spray (PAM)

Sift together flour, baking soda, cinnamon and salt. Beat sugar and eggs with whisk until fully incorporated and smooth, drizzle in oil. Add mashed bananas mayonnaise and vanilla. Fold in dry ingredients. Ladel into large muffin pan and bake for 22-25 minutes or until fork comes out clean.


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