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.

Banana Coconut Muffins

whole wheat pastry flour flour

white whole wheat flour flour

baking powder

fine sea salt

lemon zest (the zest from about about 1/2 medium lemon)

banana (from about 3 bananas)

virgin coconut oil, melted

honey

large egg, preferably

vanilla extract

unsweetened shredded coconut, divided

turbinado (raw) sugar

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.

These were really yummy! I followed the recipe exactly with the exception of lemon zest as I didn't have a lemon kicking around. They took a lot of coconut oil which is expensive so if I make them again I think I'll do half coconut half something else, maybe even try applesauce. I did exactly 17 minutes and they were a bit too dark on the sides/bottoms, but maybe that's just my oven and muffin tins. All around, healthful but tasty. Thanks for the recipe.

So sad. Made them with my son and they were horribly dry. Waste of expensive ingredients

Love these! Made them GF by substituting 1 cup Bobs 1-1 Baking flour and 1/4 cup almond flour.  Kept everything else the same, except sprinkled the top with organic coconut palm sugar, because I had it.  The first non-chalky tasting  gf muffin I have eaten in 2 years!  I wonder if it’s the banana?  They are light and fluffy and sweet!

They tasted great but didn’t rise much. I used 1c whole wheat flour and 1/4c white. Everything else was followed from the recipe.

Divine! I swapped the 1/2 cup whole wheat for oat flour, the flavors were awesome! They were like little sponge cakes, LOVE THEM! Will explore your other recipes. Thank you!

Really delicious and aromatic! Mine just came out of the oven. I needed something to do with the 3 black bananas on my counter. This was perfect. They aren't as big and fluffy as your pumpkin muffins, but they are light, sweet, and perfect for springtime.

These are so good! Like, really good. I used all regular whole wheat flour and added some chocolate chips, otherwise I made them just as written. Next time I will change the ratios a bit to make 12 regular sized muffins (I only got 10) and probably decrease the coconut oil. But they're delicious!

I made these muffins and doubled the recipe. I didn’t have coconut oil so I used vegetable oil instead. I also used brown sugar to sprinkle on top with the coconut. These are by far the best banana muffins I have ever made!!

I was a little bit skeptical given the smaller size, but these are delicious and plenty fluffy.  I used all whole wheat flour, flax egg and maple syrup instead of honey.

Delicious! I used chocolate chips instead of coconut flakes and baked for 19 minutes.

Flavour is awesome!!!, luckily I kept an eye on these, as they were ready in 15 minutes, but every oven is different

Great Kate! I will give it a shot. Thanks for the quick response. I have done it normally before and they are delicious.

Beautiful. I used half and half coconut and rice bran oil and that was fine. Thrilled to use up some over ripe bananas in a new recipe and with the thread coconut. Thank you Kate.

After reading the comments and discovering my “missed” (forgetting to only add half of the coconut flakes), I decided to add about a tablespoon of applesauce. And of course a bit of chocolate chunks :)
Also I scooped the batter over 9 muffincups. They raised beautiful. They taste delicious ! 
Katie, thank you for your recipes. I have tried many recipes on your site. I also tried the GF banana bread, which is of course also delicious.

I had 3.5 bananas so I used all of them on this recipe. I'm thinking the extra half must have been the reason the bake time was so skewed - it took 24.5 min for the muffins to be done. They are fine, but I don't really care for the coconut texture, even though I love coconut. I hope it's a win for others.

I used wholemeal spelt flour and they are amazing! So light and fluffy. I will probably use a little less honey next time as they are very sweet but definitely will make them again and again!

Me and my family love the soft and wonderful texture of the whole wheat banana and coconut muffins... for sure I'll make them many times for breakfast.
Thanks so much for the recipe.
I posted the photos on Instagram.

I am sure these are even more delicious making them exactly as the recipe calls, but I used date paste instead of honey and omitted the sugar on top. So good!

Just made these and enjoyed them with coffee for an afternoon snack. So good! I had some adjustments, which still produced an amazing muffin: I halved the recipe because I only had one frozen banana in the freezer (which actually worked well, thawed and mashed with its juices; compensated with a little extra water to make the full 1/2 cup). I also used all whole-wheat flour, which worked out well for me because I had upped the liquid content. I also added a little more honey than called for just to use up the end of the bottle. So good, like all your recipes. Essentially fool proof!

banana coconut muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 12

Author : Cookie and Kate

Ingredients

Instructions

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