Banana Coconut Muffins are a slightly sweet healthy muffin that is a great way to start your day! These muffins are perfect to make ahead of time for a busy work week to grab and go with a cup of coffee! Your kids will also love them with a glass of milk for a delicious and healthy breakfast you will feel good to serve!
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I usually can scrounge through my fridge and pantry and come up with the ingredients to make some version of a muffin. They are great for experimenting with different flavors, textures and fun add ins. Plus I love making them because it’s so easy, with barely any clean up! Okay, yes I admit I hate cleaning the muffin pan but everything else I throw in the dishwasher. There’s also no special equipment needed for muffins except perhaps the muffin pan. I don’t have to drag out my kitchen aid mixer, even though I love it. Sometimes just a bowl, spatula and some measuring cups seems easier in the morning. I even mash bananas with the back of a fork. Yeah, I know super high tech!
These banana muffins with coconut get there slightly subtle coconut flavor from coconut extract, a coconut flavored Greek yogurt as well as flaked coconut that is in the batter and sprinkled on the top. We loved the banana and coconut flavor and these muffin are extremely moist too! Plus this was a great way to use up the left over coconut milk after making my recipe for Passion Fruit Coconut Margaritas.
ingreidients and substitutions in banana coconut muffins
- old fashioned oats
- whole wheat flour
- all-purpose flour
- flaked unsweetened coconut
- baking powder
- baking soda
- coconut milk-any kind of milk can work
- coconut flavored Greek yogurt-or plain Greek yogurt
- coconut extract-vanilla can work but will greatly alter flavor
- turbinado sugar (optional)
I tried to give these muffins a subtle hint of coconut why not overly relying on coconut extract. I find too much can be overwhelming and while I am saying you could substitute some of these ingredients just remember they all help enhance the sweet coconut flavor.
Can i use coconut milk in muffins?
Milk is used in muffins as a way to add moisture. In most muffins any type of milk can work. I use the canned lite Thai coconut milk in this recipe for two reasons, it has a subtle coconut flavor plus it adds just a little bit extra fat to the recipe. This gives the muffin tenderness and keeps it from becoming dry.
How to make Coconut Banana Muffins
Start by preheating your oven. While it heats up you can pretty much be finished mixing these up. Mash your bananas with a fork until they are fairly smooth. I always add all my wet ingredients with my bananas and stir really well to incorporate everything. In a separate bowl I combine the dry ingredients. With a spatula I stir the wet into the dry ingredients, carefully making sure not to over mix.
Are Banana coconut muffins healthy?
I want to make a healthy muffin for my family that isn’t a sugar bomb! With that in mind, these are not overly sweet because I use only a 1/4 cup of honey. However the ripe banana gives it a lot of extra sweetness. This is why you should always use ripe bananas in your baked goods. These muffins have a great texture as well. I use a combo of flours and oats to balance the taste and texture for my husband. This is my trick for incorporating a little more fiber in our diets! Check out my Healthy Banana Oat Muffins too because this was my first experiment with muffins as a newly wed!
Banana coconut milk muffins are very tender and moist from the fat in the coconut milk. That is why I didn’t add any extra oil to this recipe. I used the canned coconut milk that you can find in the International isle of your grocery store.
how to store Banana Coconut Muffins
All of the muffins I make only last a couple days in our house! I keep them in an airtight container on the counter for two days after baking. You can eat them cold or pop in the microwave for 10 seconds to get that right out of the oven taste. That’s my favorite and I’ll admit I have burned my mouth several times on muffins right out of the oven! You can also freeze them if you need to plan ahead. Make sure they cool completely and wrap individually in plastic wrap and put inside an air tight container or plastic bag. This is a great way to have a grab and go breakfast for the entire week.
If you try this recipe for Coconut Banana Muffins, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bluesbestlife on Instagram! Seeing your creations makes my day.
Looking for more delicious muffin recipes? Try these!
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Banana Coconut Muffins
- 1 cup old-fashioned oats
- 1/2 cup whole wheat flour
- 3/4 cup all purpose flour
- 1/2 cup flaked, unsweetened coconut reserve 2 tablespoons
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 very ripe bananas
- 1/4 cup coconut milk
- 1 6-oz container of Chobani coconut yogurt
- 1 egg
- 2 teaspoons coconut extract
- 1 tablespoon turbinado sugar optional
- Preheat oven to 350 and position rack in the middle of oven.
- Spray muffin tin with non-stick spray. Set aside.
- In large bowl add all of the dry ingredients from old-fashioned oats to salt. Mix well to incorporate everything.
- In another bowl smash bananas with the back of a fork until fairly smooth.
- Add the rest of the wet ingredients from bananas through coconut extract.
- Mix all wet ingredients thoroughly. With a spatula mix wet ingredients into the dry, being careful not to over mix.
- Divide batter evenly into muffin pan. Sprinkle with the remaining flaked coconut and turbinado sugar.
- Bake in preheated oven for approximately 20-22 minutes or until golden brown and toothpick comes out clean.