1 ¼ cups all-purpose flour1 teaspoon baking powder¼ teaspoon fine salt¾ cup (approximately 2) overripe bananas, mashed½ cup vegetable oil2/3 cup white normal sugar1 large egg1 teaspoon vanilla essence1 ½ cups dessicated coconut
Preheat oven to 160°. Line muffin tin with liners or use spray and cook and leave aside.In a medium sized bowl, whisk together flour, baking powder, and salt. Set aside.Whisk together bananas, vegetable oil, sugar, egg, and vanilla in a large bowl until well combined.Fold in flour mixture until flour is just moistened and then fold in 1 cup shredded coconut.Divide batter among muffin cups and sprinkle with remaining shredded coconut. Bake for 20-22 minutes or until a toothpick inserted in the center come out clean.Transfer muffins to a rack and cool. Serve immediately or store in an airtight container for up to 3 days.