Whole Wheat Banana Coconut Muffins

Whole Wheat Banana Coconut Muffins, a tropical flavor explosion!

Whole Wheat Banana Coconut Muffins

1 1/2 cups whole wheat flour
1/2 cup sugar
2 tsp baking powder
1/3 cup coconut oil
1 egg
2 ripe bananas, mashed
1/4 cup coconut milk
1 tsp vanilla extract
1/4 cup coconut, shredded


  1. Preheat oven to 400F. Grease or line a muffin tin.
  2. Mix flour, sugar, and baking powder in a large bowl. Add coconut oil, coconut milk, bananas, vanilla, and eggs, and mix until combined. Fold in shredded coconut.
  3. Top with a sprinkling of raw turbinado sugar. (I topped my muffins with shredded coconut.)
  4. Bake for 15-20 minutes or until golden brown.

I found this recipe from How Sweet It Is, I was about to make a different recipe and this recipe immediately caught my attention. These muffins are really fantastic, they are super moist, and full of flavor. The coconut flavor mixed with the banana is awesome. These are one of my favorite muffin recipes!



2 Responses to “Whole Wheat Banana Coconut Muffins”

  1. Sommer @ A Spicy Perspective Says:

    Oooo! Add coconut to anything and I’m all in! Beautiful muffins!

  2. smilinggreenmom Says:

    Wow, these look fabulous! I just love making muffins and how great that they are whole wheat. That is really our goal in our home is to eat whole wheat and eliminate/reduce the amount of white stuff (flours, sugars etc). We love Kamut Wheat because it really bakes up beautifully too so I will have try this 🙂

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