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
Jump to Nutrition Facts

Ingredients

  • 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.

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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