Blueberry banana and coconut muffins

Got bananas just a little too ripe for eating? This blueberry banana and coconut muffins recipe is easy and actually better if you make it with over ripe bananas. These muffins are so delicious you’ll want to make them again and again.

  • Prep Time

    15 Minutes
  • Cook Time

    20-25 Minutes
  • Makes

    12 Muffins


 wet mix

  • 1½ cups mashed ripe banana (about 3 medium bananas)
  • 2 eggs lightly beaten
  • 50g butter melted
  • ¼ cup brown sugar.
  • ½ cup blue berries.

dry mix

  • 1 cup self-raising flour
  • ½ cup whole meal self-raising flour
  • ¾ cup shredded coconut
  • pinch salt
  • ½ teaspoon ground nutmeg

for the topping 

  • 2 tablespoons brown sugar
  • 1 small pinch salt
  • ½ cup shredded coconut.

You'll Need

  • Multix Large Patty Pans


  1. Preheat oven to 180°C
  2. Line a 12 hole muffin tin with Multix Large Patty Pans.
  3. In two large bowls (one for wet ingredients and one for dry) add all the ingredients except the blueberries. Mix the ingredients thoroughly, transfer the wet mix to the dry mixture bowl and use a large metal spoon to mix everything into a batter texture. Fold in the blueberries, reserving a few to scatter on the top of each muffin. Divide the mixture evenly between the patty pans (fill about two-thirds full)
  4. In a small bowl mix the topping ingredients and use either your clean fingers or a spoon to place a little pile on top of each muffin. Press a couple of blue berries randomly on each muffin and bake for 20-25 minutes or until the muffins are golden and a skewer comes out cleanly when inserted. Serve warm straight from the oven either on their own or with a little butter.