These muffins combine the tropical flavors of banana and coconut for a delightful treat.
Preheat your oven to 325°F and prepare a muffin tin with liners or non-stick spray.
Using liners makes cleanup easier and ensures the muffins release cleanly.
In a mixing bowl, cream together the sugar and butter until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the eggs one at a time, mixing thoroughly after each addition.
Crack the eggs into a separate bowl first to avoid shell fragments.
Mash the bananas in a small bowl and mix in the milk, cinnamon, and coconut.
Ripe bananas are easier to mash and provide more sweetness.
Combine the banana mixture with the sugar-butter mixture and mix well.
Mix until just combined to avoid overmixing.
In another bowl, whisk together the flour, baking soda, baking powder, and salt.
Sifting the dry ingredients can help prevent lumps.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Do not overmix to keep the muffins tender.
Divide the batter evenly among the muffin cups.
Use an ice cream scoop for even portions.
Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
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