Banana Coconut Cupcakes

A great alternative to banana bread and a great way to get some potassium into the kids (and the husband)!

Original recipe makes 16 cupcakes

Ingredients

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

  • PREP

    15 mins

  • COOK

    30 mins

  • READY IN

    45 mins

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

Calories: 189 kcal
Carbohydrates: 33.8 g
Cholesterol: 13 mg
Fat: 5.3 g
Fiber: 1.7 g
Protein: 2.5 g
Sodium: 170 mg

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