Banana Coconut Crunch Cupcakes

Name: Banana Coconut Crunch Cupcakes
Total time: 1800 s
Yield: 18 servings
Cuisine: American
Ingredients: 1 1/2 cup All-purpose flour; 3/4 cup Sugar; 1 tsp Baking powder; 1/2 tsp Baking soda; 1/4 tsp Salt; 4 oz Unsalted butter (1 stick) melted and cooled; 1 Egg; 1/2 cup Milk; 1 tsp Vanilla extract; 1 Mashed banana; 1 Diced banana; 1/2 cup Granola; 1/2 cup Sweetened shredded coconut plus extra for topping

Natalia Oliva @cook_2925839

Banana Coconut Crunch Cupcakes

Natalia Oliva @cook_2925839

Saved

Ingredients

30 mins

18 servings

1 1/2 cupAll-purpose flour
3/4 cupSugar
1 tspBaking powder
1/2 tspBaking soda
1/4 tspSalt
4 ozUnsalted butter (1 stick) melted and cooled
1Egg
1/2 cupMilk
1 tspVanilla extract
1Mashed banana
1Diced banana
1/2 cupGranola
1/2 cupSweetened shredded coconut plus extra for topping

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Steps

30 mins

1

Preheat oven to 350. Line cupcake tins with about 18 cupcake paper liners.
2

In a bowl, mix the flour, sugar, baking powder, baking soda, and salt.
3

Add to the same bowl all the liquids: butter, egg, milk, vanilla extract, and the mashed banana. Mix well until you have a smooth heavy batter.
4

Now fold in the batter the diced bananas, granola and the coconut.
5

Spoon the batter into the cupcake cups. Fill each 3/4 full. Sprinkle some coconut on top of each and into the oven they go for 20 minutes or until a toothpick inserted into the cupcake center comes out clean. Allow to cool and ENJOY!