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Banana Coconut Muffins

Banana Coconut Muffins

These naturally sweetened banana coconut muffins taste like a tropical treat. They're so tender and flavorful, I bet you can't tell they're made with 100% whole wheat flour! Recipe yields 1 dozen muffins.

12 servings · Prep 15 min · Cook 20 min · Total 35 min

American · Breakfast · Baking

Ingredients

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Main

  • ¾ cup whole wheat pastry flour or white/regular whole wheat flour
  • white/regular whole wheat flour
  • ½ cup white whole wheat flour or regular whole wheat flour
  • 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

Equipment

  • Oven
  • Muffin Tin
  • Mixing Bowl
  • Skillet
  • Toothpick
  • Measuring Cups
  • Wire Rack
  • Whisk
  • Measuring Spoons
  • Meat Thermometer

Instructions

  1. Preheat #[Oven] to ![375°F]. If necessary, grease all 12 cups of your #[Muffin Tin] with @[Butter] or #[Muffin Tin] liners (my pan is non-stick and didn't require any grease).
  2. In a #[Mixing Bowl], whisk together the @[Wheat Flour], @[Baking Powder], @[Sea Salt] and @[Lemon Zest]. Stir in ½ cup of the @[Unsweetened Shredded Coconut].
  3. In a separate, #[Mixing Bowl], whisk together the mashed @[Banana], @[Coconut Oil], @[Honey], @[Large Egg] and @[Vanilla Extract].
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Divide the batter evenly between the muffin cups (a scant ¼ cup batter each), then sprinkle the muffin tops with the remaining ¼ cup @[Unsweetened Shredded Coconut]. Sprinkle the tops with the @[Turbinado Raw Sugar].
  5. Bake for ~[about 17 to 20 minutes], until a toothpick inserted into the center comes out clean. Transfer muffins to a #[Wire Rack] and let them cool.

Notes

Notes 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!