Banana Coconut Muffins

4.8 from 73 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.

double coconut banana muffins



  1. 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).
  2. In a medium bowl, whisk together the flours, baking powder, salt and lemon zest. Stir in 1/2 cup of the shredded coconut.
  3. In a separate, medium bowl, whisk together the mashed banana, coconut oil, honey, egg and vanilla.
  4. 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.
  5. 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.


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.

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