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Banana Coconut Muffins

4.7 from 13 reviews

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.

Healthy banana coconut muffins - cookieandkate.com

Ingredients

Instructions

  1. Preheat oven to 375°F. Grease all 12 cups of your muffin tin or line the tin with muffin liners.
  2. In a medium bowl, whisk together the flours, baking powder, salt and lemon zest. Stir in 1/2 cup shredded coconut.
  3. In a separate, medium bowl, whisk together the coconut oil, mashed banana, honey, egg and vanilla.*
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Divide batter among prepared muffin cups, then sprinkle the muffin tops with the remaining 1/4 cup coconut (about 1 to 2 teaspoons each). Top with a very light sprinkle of raw sugar.
  6. 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.
*A note on the coconut oil: If your coconut oil goes back to its solid state when you’re stirring the batter, just warm the mixture for short 30 second bursts in the microwave, stirring between each, just until it is melted again.
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

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.