Whole Wheat Banana Coconut Muffins

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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!

Whole Wheat Banana Coconut Muffins Recipe

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:)

Whole Wheat Banana Coconut Muffins Recipe

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

Whole Wheat Banana Coconut Muffins Recipe

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!

Whole Wheat Banana Coconut Muffins Recipe

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!

Whole Wheat Banana Coconut Muffins Recipe

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!

Whole Wheat Banana Coconut Muffins Recipe

Whole Wheat Banana Coconut Muffins {Vegan}

Our family loves these healthy muffins! They are easy to make and freeze beautifully!
5 from 3 votes
Prep Time
10 minutes
Cook Time
22 minutes
Total Time
32 minutes
Servings
14 muffins

Ingredients

  • 2 cups white whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 large ripe bananas about 1 3/4 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

  1. Preheat the oven to 350 degrees F. Line a muffin pan with paper liners and set aside.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. 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 3/4 cup of the coconut.
  4. Fill muffin liners three-quarters full. Sprinkle with coconut sugar, if desired. Sprinkle muffin tops with remaining 1/4 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.
  5. 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.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I love a good healthy muffin that doesn’t give me, you know, the muffin top. My C-section still gives me that, I don’t need a butter/sugar muffin doing that for me. It’s the coconut goodness of this muffin that I’m swooning for right now. That coconut on top is gonna convince me I’m really eating a donut instead of a muffin. Great inspiration for a Friday. Now about that kickboxing……

  2. Yummy! Muffins with coconut, wheat and banana seems to be very nutritious and the images are so tempting that I can’t wait trying it out.Thanks a lot for these delicious yummy looking muffins 🙂 

  3. I don’t have any coconut extract. Can I substitute somethings else, or do I have to wait till I take a trip to the grocery?

  4. Hi Maria! Thank you for the vegan recipes that you post, we love your blog especially for my 16month old dairy free little man!
    We don’t have coconut milk, is soy milk okay for a substitute?
    Many thanks!

  5. Hey Maria,

    Thanks for this recipe… it sounds so interesting, gonna try this weekend. Can I use same recipe and do banana -coconut bread (by altering the baking time)… Or do you think any other alteration would be required for texture?

  6. This recipe is fantastic my little 2-year old nephew loves them .  I used whole grain flour . His mom is concerned of what they eat and their health so I was really glad I found this site.  


  7. Made these today–SOOO good! Didn’t have lite coconut milk, so used what I had (canned coconut milk). These were so moist and delicious–the best banana muffins I’ve ever had, I daresay. Will be buying bananas again just for this.

  8. Can I use coconut flour instead? If so, what is the conversion (I believe it’s ~1/4 C coconut for every 1 C traditional flour). Do you think I should also add an egg?


  9. Brilliant recipe! Taste delicious, dairy free and moist. Left out the extract but it didn’t need it. I used Wholemeal Spelt flour which always works beautifully. Thanks! 


  10. These came out so good! I didn’t have coconut extract, coconut milk (subbed w/ almond milk), or coconut sugar (used brown). Definitely going to make these again – excited to try them with the ingredients I didn’t have on hand.
    Thanks for the recipe

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