Go Back
+ servings
Banana Coconut Muffins
Print Recipe
5 from 3 votes

Banana Coconut Muffins

A healthy banana muffin with a slight coconut flavor. Great make ahead breakfast for busy mornings.
Prep Time20 mins
Cook Time20 mins
Course: Breakfast
Cuisine: American
Keyword: banana coconut muffins,healthy banana coconut muffins,
Servings: 12
Calories: 122kcal
Author: Bobbie Blue


  • 1 cup old-fashioned oats
  • ½ cup whole wheat flour
  • ¾ cup all purpose flour
  • ½ cup flaked, unsweetened coconut reserve 2 tablespoons
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 very ripe bananas
  • ¼ 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.


Serving: 1muffin | Calories: 122kcal | Carbohydrates: 19g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 193mg | Potassium: 78mg | Fiber: 2g | Sugar: 3g