Banana Coconut Muffins Recipe

Coconut lovers, try these double-coconut banana muffins! The sweet, bright flavours and contrasting textures in these little treats will surely delight you. 


– 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 (the zest from about 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

Warm the oven up to 375 degrees Fahrenheit. If you need to, grease all 12 cups of your muffin tin with butter or muffin liners. My pan is non-stick, so I didn't need to do this.

Step 1


Mix flours, baking powder, salt, and lemon zest in a medium bowl. Mix in ½ cup shredded coconut. Mix the mashed banana, coconut oil, honey, egg, and vanilla in a medium bowl.

Step 2

Stir wet ingredients into dry ingredients until just combined. Evenly distribute ¼ cup batter per muffin cup, and top with remaining ¼ cup shredded coconut. 

Step 3

Add the raw sugar to the tops. If you stick a toothpick into the middle and it comes out clean, it's done baking. After baking, put the muffins on a rack to cool down. 

Step 4

See Also

Carrot Cake Recipe