Banana Coconut Muffins
Total Time
35 minutes
Prep Time
15 mins
Cook Time
20 mins
Rating
4.8 out of 5 stars
(81)
Ingredients
12 muffins
- 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
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Preparation
Step 1
Preheat oven to 375 degrees Fahrenheit. If necessary, grease all 12 cups of your muffin tin with butter or muffin liners.
Step 2
In a medium bowl, whisk together the flours, baking powder, salt and lemon zest. Stir in ½ cup of the shredded coconut.
Step 3
In a separate, medium bowl, whisk together the mashed banana, coconut oil, honey, egg and vanilla.
Step 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 shredded coconut. Sprinkle the tops with the raw sugar.
Step 5
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.
Step 6
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Chef's notes
Recipe adapted from Smitten Kitchen’s Double Coconut Muffins.
Make it vegan:
Replace the egg with a flax egg. It should work, although untested in this recipe.
Make it gluten free:
Bob’s Red Mill gluten-free all-purpose blend should work well.
Freeze it:
The muffins freeze well!
Serving suggestions:
Serve warm for breakfast with a side of Greek yogurt, or with a little dollop of tart lemon curd for a sweet afternoon snack.
