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
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.