Banana Coconut Muffins Recipe : This recipe for double-coconut banana muffins is perfect for those who adore coconut! I have no doubt that the contrasted textures and sweet, vibrant flavors of these tiny delicacies will win you over.
Banana Coconut Muffins Recipe
The fluffy, banana-infused inside of these muffins gives them a familiar, comforting taste. Because of the crushed coconut within and on top of the muffins, they’re also playful and tropical. A sprinkling of lemon zest unifies all the flavors.
INGREDIENTS
- ¾ cup whole wheat pastry flour or white/regular whole wheat flour
- ½ cup white whole wheat flour or regular whole wheat flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon fine sea salt
- ½ teaspoon lemon zest (the zest from about about ½ medium lemon)
- 1 cup mashed ripe banana (from about 3 bananas)
- ½ cup virgin coconut oil, melted
- ¼ cup honey
- 1 large egg, preferably at room temperature
- 1 teaspoon vanilla extract
- ¾ cup unsweetened shredded coconut, divided
- 1 tablespoon turbinado (raw) sugar
INSTRUCTIONS
Set oven temperature to 375 degrees. Grease your muffin tin’s 12 cups, if needed, with butter or muffin liners (mine pan is non-stick, so no grease was needed).
Mix the flours, baking powder, salt, and lemon zest in a medium-sized bowl. Add ½ cup of the coconut shreds and stir.
Combine the mashed banana, coconut oil, honey, egg, and vanilla in a different medium-sized bowl.
Mixing until just mixed, pour the wet components into the dry ingredients. Evenly distribute the batter among the muffin cups, using a scant ¼ cup of batter for each, then top the muffins with the leftover ¼ cup of shredded coconut. Evenly distribute the raw sugar on top.
In order for a toothpick put into the center to come out clean, bake for approximately 17 to 20 minutes. Muffins should be transferred to a cooling rack so they can cool.
NOTES
CHANGE IT TO VEGAN: Simply swap out the egg for a flax egg. Although I haven’t personally tried it, this substitution ought to function.
TURN IT GLUTEN FREE: Bob’s Red Mill gluten-free all-purpose mix ought to function well, based on comparable recipes.
FREEZE IT: Muffins freeze quite nicely!
SERVING TIPS: These muffins go well warm with Greek yogurt for breakfast, or warm with a dab of tangy lemon curd for a sweet afternoon snack.
Nutrition Facts
- Serving Size 1 muffin
- Serves 12
- Amount Per Serving
- Calories 212
- % Daily Value*
- Total Fat 12.8g 16%
- Saturated Fat 10.7g
- Trans Fat 0g
- Polyunsaturated Fat 0.3g
- Monounsaturated Fat 0.7g 0%
- Cholesterol 15.5mg 5%
- Sodium 57.8mg 3%
- Total Carbohydrate 23g 8%
- Dietary Fiber 2.3g 8%
- Sugars 9.6g
- Protein 2.4g 5%
- Vitamin A1%
- Vitamin C2%
- Calcium5%
- Iron4%
- Vitamin D1%
- Magnesium2%
- Potassium4%
- Zinc1%
- Phosphorus8%
- Thiamin (B1)4%
- Riboflavin (B2)5%
- Niacin (B3)3%
- Vitamin B65%
- Folic Acid (B9)4%
- Vitamin B122%
- Vitamin E1%
- Vitamin K0%
