Coconut Muffins (with Banana)

Banana Coconut Muffins

These coconut muffins with banana are a delightful treat that brings together the best of both worlds – the comforting sweetness of ripe bananas and the tropical twist of shredded coconut.

As with all my baby-friendly muffins, these muffins have just the right amount of sweetness without all the added sugars. The bananas bring a natural sweetness, the Greek yogurt adds a creamy richness, and the butter and maple syrup provide that perfect touch of indulgence.

And the star of these muffins is the shredded coconut, which not only contributes to the texture but also infuses every bite with a tropical vibe.

Enjoy for breakfast, snack, or whenever you fancy a sunny treat!

I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

• Flour – I usually go for white whole wheat flour, but I’ve noticed some of you have trouble finding it in stores. So, I decided to mix things up and use a combination of all-purpose flour and whole wheat flour for that extra fiber and nutrition boost. Of course, you can totally stick to all-purpose flour if that’s what you prefer.
• Banana – use overripe bananas with many brown spots as they will be sweeter and easier to mash.
• Greek yogurt -use plain or vanilla yogurt and preferably full fat for best results.
• Eggs – use room temperature.
• Maple syrup – can also use honey or date syrup. Be sure to read the “tips for success” section.
• Coconut – shredded, unsweetened coconut is what I use but you can use sweetened if you prefer extra sweetness. You can also add toasted coconut for added flavor.
• Lemon zest – Do NOT leave this out! Because these muffins aren’t overly sweet, it really helps add brightness and that extra yum factor.

Tips for Success

• Use a spoon to scoop the flour into the measuring cup rather than scooping the flour out of the container or bag with your measuring cup. Using the latter method, you could end up with a lot more than what you need.
• Take the eggs and yogurt out of the fridge at least 15 minutes before you start baking. This little step will really make a difference, helping your muffins rise more and giving them that delightful, fluffy texture
• Use over ripe bananas – Your muffins will turn out sweeter and moister.
• After combining the dry and wet ingredients, do NOT over-mix the muffin batter. Mix lightly with a spatula until just combined. Otherwise, you will end up with dense muffins.

• Gluten-free? Use a 1:1 gluten free flour like this one. Almond flour will not work.
• Dairy-free? Any plant-based Greek style yogurt will work. As for butter, use vegan butter or coconut oil. You can also use olive oil, if you prefer.
• Egg-free? In a bowl, combine 2 tablespoons of flaxseed meal (ground flaxseed) and 6 tablespoons of water. Allow the mixture to sit for 8-10 minutes until thickened like gel-like consistency. You should also try these eggless banana muffins.
• Additional add-ins – try stirring in some chocolate chips or pineapple for that tropical twist.

Equipment

If you’re looking for a nonstick pan, this silicone muffin tin is absolutely amazing! No need for greasing or muffin liners, and the muffins just pop out effortlessly.

And here’s my favorite nonstick muffin pan (pictured). You will need to grease it but your muffins will bake up nice and even.

Storage

Transfer leftover muffins to an airtight container and keep on the counter for up to 2 days. You can also refrigerate or up to 4 days. Enjoy at room temperature or microwave briefly.

To freeze, I recommend flash freezing. Will keep for up to 3 months. Thaw in the refrigerator overnight.

Here’s a step-by-step guide on how to store and freeze muffins.

Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!