Whole Wheat Banana Coconut Muffins

By Maria Lichty

Updated March 26, 2019

View RecipePin Recipe4.7531

Whole Wheat Banana Coconut Muffins-these healthy, vegan muffins are made with whole wheat flour, bananas, coconut milk, coconut oil, coconut sugar, and coconut! Coconut lovers will go crazy for these muffins!

Whew…it’s been a long and busy week. I am SO happy it’s FRI-YAY! This weekend I am going to do some relaxing, kickboxing, meal planning, football watching, snuggling, and muffin making! Our boys ate all of the Whole Wheat Banana Coconut Muffins I had in the freezer this week so it is time to restock. They love these muffins! I do too, but I rarely get one because they hog them all:) I am going to have to hide a few for me this time:)

I love these muffins because they are healthy, but they don’t taste healthy. They are moist, tender, and are loaded with coconut goodness.

To make the muffins, I use white whole wheat flour, ripe bananas, coconut oil, coconut milk, coconut sugar, a little coconut extract, and flaked coconut. Yep, that’s a lot of coconut, but that is a good thing! Trust me on this!

The muffins are easy to make and can be whipped up on a busy weekday morning, a lazy weekend morning, or made in advance. These muffins freeze beautifully! Just reheat in the microwave and enjoy!

The coconut muffin tops are to die for!! Caleb calls them coconut “snow” muffins because he thinks the coconut looks like snow. He is right!

My plan is to fill our freezer with Whole Wheat Banana Coconut Muffins this weekend. I just hope the muffins make it to the freezer, we might gobble them up instead. A warm muffin, fresh out of the oven is hard to resist:) Have a great weekend!

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Vegetarian

Whole Wheat Banana Coconut Muffins {Vegan}

Our family loves these healthy muffins! They are easy to make and freeze beautifully!

4.75 from 8 votes

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Prep Time 10 minutes mins

Cook Time 22 minutes mins

Total Time 32 minutes mins

Servings 14 muffins

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Ingredients

  

1x2x3x

• 2 cups white whole-wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 large ripe bananas about 1 ¾ cup mashed
• 1/2 cup  coconut sugar or brown sugar
• 1/4 cup coconut oil melted and cooled
• 1/2 cup plus 2 tablespoons lite coconut milk
• 1 teaspoons pure vanilla extract
• 1/4 teaspoon coconut extract
• 1 cup flaked coconut divided
• Extra coconut sugar for sprinkling on muffins optional

Instructions

 

• Preheat the oven to 350 degrees F. Line a muffin pan with paper liners and set aside.
• In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
• Peel the bananas and mash with a fork. Place the mashed bananas in a large bowl. Add the coconut sugar, coconut oil, coconut milk, vanilla extract, and coconut extract. Stir until well combined. Slowly stir in the dry ingredients. Mix until just combined. Fold in ¾ cup of the coconut.
• Fill muffin liners three-quarters full. Sprinkle with coconut sugar, if desired. Sprinkle muffin tops with remaining ¼ cup of coconut. Bake until toothpick inserted into center comes out clean, about 22 minutes. Transfer to wire rack to cool. Store, covered, at room temperature.
• Note-Muffins will keep in an airtight container on the counter for up to 2 days. These muffins freeze well. Cool completely and store in a freezer bag or freezer container. Defrost on counter or reheat one muffin in the microwave for about 30 seconds. Will keep in the freezer for up to 1 month. I buy coconut sugar at Trader Joe's.

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