Description

Don’t toss those overripe bananas—turn them into golden, tropical-scented muffin bliss! These Banana Coconut Muffins are soft, lightly sweet, and full of cozy island vibes. Think: caramelized banana, lemon-zest brightness, and crispy coconut tops that deliver a satisfying crunch with every bite. Whether you’re hustling through your morning or savoring a slow cup of coffee, these muffins bring comfort, ease, and that irresistible “just one more” energy. Bonus? They’re wholesome enough for breakfast and freeze like a dream.

Ingredients

• ¾ cup whole wheat pastry flour
• ½ cup white whole wheat flour
• 1½ tsp baking powder
• ¼ tsp sea salt
• ½ tsp lemon zest
• 1 cup mashed ripe banana (about 3)
• ½ cup melted virgin coconut oil
• ¼ cup honey (or maple syrup)
• 1 large egg, room temp
• 1 tsp vanilla extract
• ¾ cup unsweetened shredded coconut, divided
• 1 tbsp turbinado sugar (optional, for topping)

Instructions

Preheat oven to 350°F (175°C). Line a muffin tin or grease well.
In a large bowl, whisk flours, baking powder, salt, and lemon zest.
In another bowl, whisk mashed banana, oil, honey, egg, and vanilla until smooth.
Fold wet mix into dry ingredients just until combined. Gently stir in ½ cup coconut.
Divide batter into muffin cups. Top with remaining coconut and turbinado sugar.
Bake 20–25 mins, until tops are golden and springy. Cool 5 mins, then transfer to rack.

Notes

– Don’t overmix—gentle folding = tender crumb
– Press topping lightly into batter for max crunch
– Freeze muffins for up to 3 months and reheat for instant sunshine

Prep Time: 10 min
Cook Time: 25 min

Nutrition

Calories: 190 Cal Per Muffin
Fiber: 3g
Protein: 3g