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    Hummusapien Β» Recipes Β» Snacks Β» Nourishing Banana Coconut Muffins

    Nourishing Banana Coconut Muffins

    Published Oct 2, 2012 Β· Modified Apr 10, 2023 Β· by Alexis Joseph Β· 22 Comments

    Jump to Recipe

    Amazingly moist Banana Coconut Muffins made with wholesome ingredients like ripe banana, almond flour, oat flour, maple syrup, and plenty of toasty coconut! They make a delicious gluten free, dairy free snack or breakfast on the go. Kid-approved and freezer-friendly!

    muffin tin with coconut muffins

    We love muffin recipes chock full of ripe bananas and other nourishing goodies around here!

    My toddler can't get enough for breakfast and I'm obsessed with chowing down on an afternoon muff paired with an oat milk latte. Dreamy.

    Have you tried my Gluten Free Banana Muffins, Chocolate Banana Muffins, Banana Chickpea Muffins, or Blueberry Banana Muffins? You must make them all!

    Ingredients

    • Bananas: Super ripe and spotty, almost brown bananas make the yummiest, sweetest muffins.
    • Almond flour: This makes these taste lightly sweet and cake-like! Look for super fine blanched almond flour (I get it at Costco).
    • Oat flour: I love this healthy, whole grain gluten free flour for muffins. You can blend old fashioned oats in the blender or Nutribullet to make a fine flour or purchase oat flour at the store.
    • Old fashioned oats: Rolled oats add great texture to these muffins.
    • Coconut: Plenty of unsweetened shredded coconut in the muffins and on top to maximize the coconut flavor!
    • Maple syrup: Just a little bit of my favorite natural liquid sweetener.
    • Egg: For rise and moisture.
    • Coconut oil: To add a bit of moisture and even more coconut flavor. You can also use avocado oil or any neutral oil.
    • Vanilla: A must in muffins for flavor!
    • Baking soda: For rise.
    • Salt: Very important for balancing flavor.

    See recipe card for exact ingredient quantities.

    banana coconut muffins cut in half on plate

    Substitutions and dietary modifications

    • Make it vegan: Omit the egg and use a flax egg instead.
    • Blueberry banana coconut muffins: Add ¾ cup fresh or frozen blueberries for a berry twist!
    • Add walnuts or pecans: Half a cup of nuts add great texture.
    • Add almond extract: I love the delicious flavor of these muffins with ½ tsp almond extract.
    • Nut free: Unfortunately this recipe is specially formulated with almond flour so I don't have a tested nut free sub here.

    How to make (step by step process)

    mashed banana in bowl with fork

    Mash banana in a mixing bowl.

    mixing bowl with egg and maple syrup

    Whisk in maple syrup, egg, melted coconut oil, and vanilla.

    mixing bowl with oats, flour and coconut

    Add almond flour, oat flour, oats, ½ cup coconut, salt and baking soda.

    stirred batter with wooden spoon

    Stir until just combined.

    unbaked muffins in tin

    Pour batter evenly into muffin tin and top Top with ¼ cup coconut.

    baked muffins with coconut in muffin tin

    Bake for 18-23 minutes, or until a knife comes out clean.

    Storage

    Store in an air-tight container on the counter for up to 2 days, then refrigerate. They'll last in the fridge and stay super moist for up to a week.

    Freeze for up to 3 months. These make a great healthy snack for new mamas!

    overhead view coconut muffins on plate

    I hope you're as obsessed with this fun recipe as I am!

    I'd be super grateful if you'd take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you'll crave!

    Print
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    muffin tin with coconut muffins

    Nourishing Banana Coconut Muffins

    • Author: Alexis Joseph
    • Prep Time: 10 minutes
    • Cook Time: 20 minutes
    • Total Time: 30 minutes
    • Yield: 12 muffins 1x
    • Category: Snacks
    • Method: Oven
    • Cuisine: American
    • Diet: Gluten Free
    Print Recipe
    Pin Recipe

    Description

    Amazingly moist Banana Coconut Muffins made with wholesome ingredients like ripe banana, almond flour, oat flour, maple syrup, and plenty of toasty coconut! They make a delicious gluten free, dairy free snack or breakfast on the go. Kid-approved and freezer-friendly.


    Ingredients

    Units Scale
    • 1 cup mashed, overripe bananas (3 small or 2 large bananas)
    • ¼ cup pure maple syrup
    • 1 large egg
    • 2 tbsp coconut oil, melted
    • 1 tsp vanilla extract
    • 1 cup almond flour
    • 1 cup oat flour
    • ½ cup rolled oats
    • ¾ cup shredded unsweetened coconut, divided
    • ½ tsp fine sea salt
    • ¾ tsp baking soda

    Instructions

    1. Preheat the oven to 350 degrees F. Spray a muffin tin liberally with cooking spray.
    2. In a large bowl, measure out banana and mash with a fork. Add maple syrup, egg, melted coconut oil, and vanilla.
    3. Add in almond flour, oat flour, oats, ½ cup coconut, salt and baking soda and stir until just combined.
    4. Pour batter evenly into muffin tin. Top with remaining ¼ cup coconut.
    5. Bake for 18-22 minutes, or until a knife comes out clean.

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    About Alexis Joseph


    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Danielle says

      April 17, 2020 at 1:52 pm

      Can I use almond flour instead of almond meal? if not, what is another substitute for almond meal?

      Reply
      • Alexis Joseph says

        April 18, 2020 at 2:04 pm

        Yep that should work!

        Reply
        • Danielle Sanislow says

          April 18, 2020 at 4:04 pm

          Great! Can I use a loaf pan instead of a muffin tin?

          Reply
          • Alexis Joseph says

            April 19, 2020 at 9:57 pm

            I haven't tried it so I can't verify the results! If you try it, know it will take more like 50 minutes to an hour to bake.

    2. Kate says

      August 03, 2013 at 10:53 am

      Could you tell me please how many bananas are needed for one cup mashed? These look great!,
      Thank you!

      Reply
      • Alexis says

        August 03, 2013 at 11:16 am

        1 cup mashed is about 2 to 2 1/2 bananas. Hope that helps!

        Reply
        • Kate says

          August 03, 2013 at 11:42 am

          Thank you! Can't wait to make these and love your web site!!:) everything looks so awesome! Thanks:))

          Reply
          • Alexis says

            August 03, 2013 at 11:58 am

            Thanks so much, Kate! This is for sure one of my favorite muffin recipes πŸ™‚ Enjoy and have a fabulous weekend!

    3. Christen says

      March 17, 2013 at 10:13 pm

      These muffins are divine! Carrie and I have voted these our favorite! πŸ™‚

      Reply
      • Alexis says

        March 17, 2013 at 10:27 pm

        YESS-- I really wanted you guys to try these! They're my favorite muffin recipe for sure πŸ™‚

        Reply
    4. Sarah says

      November 06, 2012 at 3:10 pm

      Just found your blog a few weeks ago. These were super yummy, especially right out of the oven. Thanks for sharing.

      Reply
      • Alexis says

        November 08, 2012 at 11:56 am

        I'm so glad you enjoyed them, Sarah! They are delish hot out of oven, indeed πŸ™‚

        Reply
    5. Sherry says

      October 05, 2012 at 7:13 am

      That guy from NSYNC is Chris Kirkpatrick.

      Those muffins look yummy, I think I'll try them out today. Happy Friday!

      Reply
      • Alexis says

        October 07, 2012 at 11:10 am

        Thanks for the name πŸ™‚

        Let me know how the muffins turn out!

        Reply
    6. Luv What You Do says

      October 04, 2012 at 11:02 pm

      I made a banana bread this weekend with the TJ's almond meal. It really turned out so good and was super quick to make with my brown bananas. So sad...I work with kids who don't even know who Nsync is. They are totally missing out!

      Reply
      • Alexis says

        October 07, 2012 at 11:11 am

        Ahhh the kids I babysit don't know much about them either!! We're getting so old....

        Reply
    7. Khushboo Thadani says

      October 03, 2012 at 3:40 am

      Another win of a recipe- I can't get enough of coconut!! Have you ever tried cooking chicken with coconut oil? I haven't yet but I need to asap- I've heard it's delicious! Thanks for the thrownback *N'sync photo- love them...and funny enough, the left guy is only one whose name doesn't come to mind!

      Reply
      • Alexis says

        October 03, 2012 at 8:35 pm

        I haven't ever cooked chicken in coconut oil, only tofu, but that sounds amazing! I've yet to find anything that isn't amazing in coconut oil πŸ™‚

        Glad you appreciate the throwback!

        Reply
    8. Matt @ The Athlete's Plate says

      October 02, 2012 at 7:49 pm

      Mmmm...

      Totally going to try these this weekend πŸ™‚

      Reply
      • Alexis says

        October 02, 2012 at 10:39 pm

        Let me know how they turn out!

        Reply
    9. Danny gardiner says

      October 02, 2012 at 9:44 am

      Unreal. Already ate 3. Best with a bit a melted butter on top. Duh.

      Reply
      • Alexis says

        October 02, 2012 at 9:51 am

        what're ya gonna do? πŸ™‚

        Reply

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    Well HELLO there! I'm Alexis Joseph, a registered dietitian, restaurateur and mama. Welcome to Hummusapien, a healthy food blog brimming with nourishing (always delish!) recipes plus inspiration to help you live your most joyful, balanced life. Grab a super hot cup o' joe and let's get cooking.

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