Preheat oven to 350F.
Combine bananas and coconut in a mixing bowl, using the paddle attachment. (You can also do this by hand with a spatula, but I wouldn’t recommend a whisk). Add sugar, egg, and vanilla. Add baking soda and salt, followed by flour. Be careful to only mix ingredients until just incorporated, as over-mixing can cause the muffins to be less fluffy as they bake.
Divide batter evenly among a greased or lined muffin tin (I prefer to grease mine with coconut oil, as I don’t prefer the look or texture of the edges of a muffin crammed inside a liner!)
Bake 25-30 minutes until light golden brown. If you are unsure if they are ready, stick a toothpick in- if it comes out clean, you’re good to go!
Serve warm or cool for an easy dessert or a breakfast splurge!