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Banana Coconut Cupcakes Recipe

Recipe by: Lee Caglioti

"A great alternative to banana bread and a great way to get some potassium into the kids (and the husband)!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook30 m
  • Ready In45 m
  • 1Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
  • 2Beat 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.
  • 3Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 30 to 40 minutes.
Ingredients
  • 16 servings
  • 189 cals
  • 1 cup white sugar
  • 1/4 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
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
Nutrition

Amount per serving ( 5 total)

  • Calories:
    189
    9%
  • Fat:
    5.3
    8%
  • Carbs:
    33.8
    11%
  • Protein:
    2.5
    5%
  • Cholesterol:
    12
    4%

Based on a 2,000 calorie diet

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