Banana Coconut Cupcakes

4.3
(12)
11 Reviews
8 Photos

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

Submitted by Lee Caglioti
Published on June 18, 2020
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Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
16
Yield:
16 cupcakes
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Ingredients

Original recipe (1X) yields 16 servings

  • 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

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.

33 home cooks made it!

Nutrition Facts (per serving)

189 Calories
5g Fat
34g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 189
% Daily Value *
Total Fat 5g 7%
Saturated Fat 2g 10%
Cholesterol 12mg 4%
Sodium 170mg 7%
Total Carbohydrate 34g 12%
Dietary Fiber 2g 6%
Total Sugars 18g
Protein 3g 5%
Vitamin C 3mg 3%
Calcium 8mg 1%
Iron 1mg 6%
Potassium 145mg 3%

* 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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