Can I add coconut to banana muffins?

Absolutely! Shredded coconut adds great texture and flavor to banana muffins.

What’s the secret to moist muffins?

Ripe bananas and healthy fats like coconut oil help keep muffins tender and moist.

Why did my banana muffins turn out rubbery?

Overmixing the batter can make muffins rubbery. Mix just until combined for the best texture.

What are the 4 ingredients in moist banana muffins?

The key ones are mashed bananas, flour, fat (like oil or butter), and sweetener.

Is coconut good in banana bread?

Yes! Coconut enhances the natural sweetness and adds a lovely chew to banana bread.

Can coconut oil replace butter in muffins?

Definitely. Coconut oil is a great dairy-free alternative that works well in muffin recipes.

Can I use sour cream instead of milk in muffins?

Yes, sour cream adds richness and moisture to muffins if used instead of milk.

What is the best flour to use for muffins?

Whole wheat pastry flour offers great texture while keeping the muffins tender and hearty.

How full should I fill my muffin cups?

Fill each cup about ¾ full to allow room for the muffins to rise.

Can you bake muffins on a cookie sheet?

Only if you’re using free-standing silicone molds. A muffin tin is generally best.

Can I leave banana bread out overnight to cool?

Yes, just cover it lightly with a clean cloth once it’s no longer hot to the touch.

How long to bake banana bread muffins at 350 degrees?

Typically 20–25 minutes, but always check for doneness with a toothpick.

Banana Coconut Muffins – Moist & Easy Breakfast Recipe

Fluffy Banana Coconut Muffins

Print Recipe

Moist and naturally sweet muffins made with ripe bananas and coconut – perfect for breakfast or snacks.

Author: Chef Rina
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 muffins 1x
Category: Breakfast / Snack

Ingredients

Scale

¾ cup whole wheat pastry flour or white/regular whole wheat flour
½ cup white whole wheat flour or regular whole wheat flour
1 ½ teaspoons baking powder
¼ teaspoon fine sea salt
½ teaspoon lemon zest (from about ½ medium lemon)
1 cup mashed ripe banana (from about 3 bananas)
½ cup virgin coconut oil, melted
¼ cup honey
1 large egg, preferably at room temperature
1 teaspoon vanilla extract
¾ cup unsweetened shredded coconut, divided
1 tablespoon turbinado (raw) sugar

Healthy banana coconut muffins ingredients

Instructions

Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
In a medium bowl, combine both flours, baking powder, salt, and lemon zest. Stir in ½ cup of shredded coconut.
In another bowl, whisk together the mashed bananas, melted coconut oil, honey, egg, and vanilla extract until smooth.
Pour the wet mixture into the dry ingredients. Stir gently until just blended—don’t overmix.
Evenly distribute the batter among the muffin cups (about ¼ cup per muffin).
Sprinkle the tops with the remaining shredded coconut and a bit of raw sugar.
Bake for 17 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for a few minutes, then move them to a wire rack to finish cooling.

Notes

Vegan option: Replace the egg with a flax egg. It should work well, though not personally tested.
To make it gluten-free: use Bob’s Red Mill all-purpose gluten-free flour blend.
Freezer-friendly: These muffins freeze beautifully—store in an airtight container.
Serving ideas: Warm them up for breakfast with Greek yogurt or enjoy with a spoonful of lemon curd.

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Serving Size: 12 muffins
Calories: 180 per muffin

Keywords: banana coconut muffins, mini chocolate chips, whole wheat pastry, whole wheat flour, shredded coconut, baking powder, ripe bananas, coconut oil, baking soda, brown sugar, muffin tin, cinnamon, vanilla, granola, coconut, bananas, butter, milk, egg

Find it online: https://www.joyliciousrecipes.com/matcha-banana-coconut-muffins/