Crack the 2 eggs into a bowl. Add the vegetable oil and water or milk, and whisk until well combined. Next, add the banana bread mix (do not add sugar if using banana bread mix). If using self-rising flour, use an electric mixer to beat the eggs until frothy, then add 1 cup sugar, milk, and oil. Mash 1 banana and mix it into the batter. Then fold in the dried blueberries and shredded coconut.

Spoon the batter into the cupcake liners. For some, place banana slices on top; for others, add extra blueberries. Bake in a preheated oven at 325°F (165°C) for 20–25 minutes. The cupcakes are done when a toothpick inserted in the center comes out clean and the tops are dry.