Coconut Banana Muffins

Summer is here! I obviously didn’t realize that when I decided to bake this afternoon. Our little apartment is a sauna now! Summer = less baking, or at least baking should be saved for the evening. What was I thinking? Well hey, at least it was worth it. A few days ago I picked up some shredded coconut, because I am one of those people who love everything and anything that has to do with coconut, thus, I should probably learn to use it in some recipes! (Since I love coconut I tried buying a young coconut…let me just say it didn’t go so well – check back later for a post about my awful coconut adventure.)

Coconut Banana Muffins

Easy and healthy muffins made with shredded coconut and bananas.

|      Prep Time: 10 minutes      |      Cook Time: 20 minutes      |      Total Time: 30 minutes      |

Yields 12 muffins


1¼ cups all-purpose flour
1½ tsp baking powder
¾ cup unsweetened shredded coconut
¼ tsp lemon juice (or 1 tsp zest)
¼-½ cup butter, room temperature (I used salted, but if you use unsalted you can add ¼ tsp salt)
1 cup ripe banana, mashed
¼ cup honey
1 egg
1 tsp vanilla
1 tbsp raw sugar


Step 1: Preheat oven to 375F and line a muffin tin with liners

Step 2: Combine dry ingredients – flour, baking powder, ½ cup shredded coconut in a medium bowl, whisk together and set aside.

Step 3: In a medium bowl, mix together the lemon juice (0r zest), butter, mashed banana, honey, egg, and vanilla.

Step 4: Combine the wet and dry ingredients together until just combined. Pour the batter into 12 muffin cups (don’t worry, the muffin cups are supposed to be almost full). Sprinkle the top of the muffins with the remaining coconut and the raw sugar.

Step 5: Bake for about 20 minutes, until an inserted toothpick comes out clean. Remove and let muffins cool about 10 minutes before eating.

And there you have it, pretty, healthy, and delicious Coconut Banana Muffins. If you have any delicious recipes that use coconut please share them with me!

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