Coconut lovers, this double-coconut banana muffin recipe is for you! I’m confident you’ll fall in love with the sweet, bright flavors and contrasting textures in these little treats.
These muffins taste familiar and comforting, given their fluffy, banana-infused insides. They’re also fun and tropical, thanks to the shredded coconut you’ll find on the inside and on the muffin tops. A little lemon zest brings all the flavors together.
Like my , these muffins are also made with whole wheat flour and naturally sweetened (this time, with honey).
These muffins are based on a different recipe, though, and yield smaller muffins that are perfect for satisfying your afternoon sweet tooth. You could also serve them for a grab-and-go breakfast this Memorial Day weekend.
Curious about how this recipe came to be? I can’t remember how I originally found Deb’s , but I was completely taken by her coconut-topped beauties.
In the original recipe, Deb gives a long list of suggested substitutions, including swapping mashed banana for the yogurt. I was out of my staple Greek yogurt so I reached into my freezer for the bag of ripe, frozen banana chunks to defrost.
This was a serendipitous substitution because the banana adds the sweetness that unsweetened coconut flakes lack. In my second batch, I traded 1/4 cup honey for the 1/3 cup sugar, and found that the dry coconut soaks up the extra moisture in the honey.
I’m three batches deep in this recipe and I can say with certainty that these muffins are best with banana, sweetened with honey and topped with a heavy sprinkle of coconut and some glittering raw sugar.
With my substitutions, if you try yogurt instead of mashed banana, your muffins won’t be sweet enough to delight.
Please let me know how your muffins turn out in the comments! I hope they’re a big hit.
Craving more banana goodness? Here are a few more of my favorite :and and
Author: Cookie and Kate Prep Time: 15 mins Cook Time: 20 mins Total Time: 35 minutes Yield: 12 muffins 1x Category: Baked goods Method: Baked Cuisine: American
★ ★ ★ ★ ★
4.8 from 78 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.
Make it vegan: All you’ll need to do is replace the egg with a . 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 for a sweet afternoon snack.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our