Banana Coconut Muffins
- Author:
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Baked goods
- Method: Baked
- Cuisine: American
These naturally sweetened banana coconut muffins are a real treat. I bet you can’t tell they’re made with 100% whole wheat flour! Recipe yields 1 dozen muffins.
Scale
Ingredients
- 3/4 cup whole wheat pastry flour or white/regular whole wheat flour
- 1/2 cup white whole wheat flour or regular whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon lemon zest (the zest from about about 1/2 medium lemon)
- 1 cup mashed ripe banana (from about 3 bananas)
- 1/2 cup virgin coconut oil, melted
- 1/4 cup honey
- 1 large egg, preferably at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup unsweetened shredded coconut, divided
- 1 tablespoon turbinado (raw) sugar
Instructions
- Preheat oven to 375 degrees Fahrenheit. If necessary, grease all 12 cups of your muffin tin with butter or muffin liners (my pan is non-stick and didn’t require any grease).
- In a medium bowl, whisk together the flours, baking powder, salt and lemon zest. Stir in 1/2 cup of the shredded coconut.
- In a separate, medium bowl, whisk together the mashed banana, coconut oil, honey, egg and vanilla.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Divide the batter evenly between the muffin cups (a scant 1/4 cup batter each), then sprinkle the muffin tops with the remaining 1/4 cup shredded coconut. Sprinkle the tops with the raw sugar.
- Bake for about 17 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer muffins to a cooling rack and let them cool.
Notes
Recipe adapted from Smitten Kitchen’s Double Coconut Muffins.
Make it vegan: All you’ll need to do is replace the egg with a flax egg. I haven’t tried this substitution myself, but it should work.
Make it gluten free: Based on similar recipes, Bob’s Red Mill gluten-free all-purpose blend should work well.
Freeze it: The muffins freeze well!
Serving suggestions: I like these muffins served warm for breakfast with a side of Greek yogurt, or with a little dollop of tart lemon curd for a sweet afternoon snack.
▸ Nutrition Information
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Recipe from Cookie and Kate: https://cookieandkate.com/banana-coconut-muffins/