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    Home » Bread Recipes » Muffin Recipes

    Banana Coconut Muffins

    Lindsay Moe

    830 shares

    Banana coconut muffins bring a bright flavor to breakfast time! These flavorful muffins are ready in less than 45 minutes and will be your new breakfast or brunch favorite.

    image of three banana coconut muffins stacked on top of each other
    Jump to Recipe

    Ok it has seriously been forever since I posted a muffin recipe.

    Muffins used to be my favorite and my only, but they fell out of vogue for a while because of their sugar crash carb-y nature. Maybe if I only ate one I would have such a crash a few hours later, but who eats just one muffin?!

    image of banana coconut muffins on wooden tray

    These banana coconut muffins are tender with a toothy bite from the coconut. Coconut oil adds a double punch of coconut, but if you don’t have any on hand feel free to use melted, cooled butter.

    top view image of banana coconut muffins stacked on top of each other

    I’m a huge fan of using half wheat/half white flour in my muffins and quick breads. I only had white flour on hand the day I made these, but I think they would really benefit from the nuttiness that wheat flour provides.

    As with just about any muffin, they would also benefit from the addition of chocolate chips. I recommend up to a half cup of mini chocolate chips.

    image of banana coconut muffins scattered on wooden table

    What’s your favorite kind of muffin? How do you prevent the inevitable sugar crash? Let me know in the comments!

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

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    Banana coconut muffins on a wooden surface.

    Banana Coconut Muffins

    Tender banana muffins with big flakes of coconut.
    5 from 2 votes
    Print Pin Rate SaveSaved!
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 12
    Calories: 243kcal
    Author: Lindsay Moe

    Ingredients

    • 1 ½ cups unbleached all-purpose flour
    • 1 cup granulated sugar
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ cup coconut oil or butter,, melted
    • 1 egg
    • ¼ cup milk
    • 2 tablespoons milk
    • 1 teaspoon vanilla extract
    • 1 cup mashed ripe banana, (about 2-3 large bananas)
    • ½ cup chopped walnuts
    • ½ cup chipped unsweetened coconut,, plus extra for topping

    Instructions

    • Preheat the oven to 350ºF. Line a 12 cup muffin tin with paper liners.
    • In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, baking powder, and baking soda. Add the coconut oil and mix. Add the egg, milk, vanilla, and mashed bananas to the mixture and mix well. Gently fold in walnuts and coconut.
    • Divide the batter evenly amongst the muffin cups. Top with extra coconut if desired. Bake 24-26 minutes or until a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

    Notes

    Adapted from Spoonful of Flavor originally from The Barefoot Contessa Cookbook
     

    Nutrition

    Calories: 243kcal | Carbohydrates: 34g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 14mg | Sodium: 56mg | Potassium: 173mg | Fiber: 1g | Sugar: 19g | Vitamin A: 40IU | Vitamin C: 1.7mg | Calcium: 34mg | Iron: 1.1mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

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    1. Mimi @ Culinary Couture says

      November 15, 2013 at 11:06 pm

      Totally loving the photography in these post! I’ve been looking for more ways to use coconut oil- these look great!

      Reply
    2. Dina says

      November 16, 2013 at 10:49 am

      they look yummy!

      Reply
    3. aishahias says

      November 20, 2013 at 11:55 am

      I baked half of the recipe; using vegetable oil, one small egg, almost 2 large bananas and dessicated coconuts. Yum!

      Reply
    4. D Rich says

      April 27, 2014 at 9:34 am

      Add choc chips or chunks for a bit of decadence! Great yet quick recipe. Thank you!

      Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

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    830 shares