These simple banana coconut muffins are perfect for breakfast on busy mornings or make a delicious afternoon snack.

Muffins are a staple around our house, and I’m a self-confessed muffin-addict. I love that they’re a convenient breakfast on the go or an easy afternoon pick me up. And now that Zoe will be heading to school this fall, I know I’ll be relying even more on quick and healthy breakfast options as I get the girls fed and out the door on time.

My absolute favourite is a classic blueberry muffin, but this banana coconut combination Nick made is coming in at a close second. Seriously, they are so good. They’re light and perfectly fluffy and the touch of course sugar and shredded coconut on top gives it a sweet little crunch.

We used our tried and true (reader favourite!) muffin recipe as the base, and changed a few ingredients to make these banana coconut muffins. We’ve used this recipe before while making our blueberry muffins, raspberry muffins, and apple muffins. Each time we try a new muffin recipe we always start with this as our base and simply change a few of the ingredients to suit whatever flavour we’re after.  

Super simple and absolutely delicious, you can’t go wrong with these banana coconut muffins. You could even toss in a few chocolate chips if you’ve got a super sweet tooth.   

Banana Coconut Muffins

Yield: 12

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

These simple banana coconut muffins are perfect for breakfast on busy mornings or make a delicious afternoon snack.

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Ingredients

• 1 cup whole milk
• 1 tbsp white vinegar
• 2½ cups all-purpose flour
• 1/3 cup unsweetened medium shredded coconut
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 egg
• 2 tsp vanilla extract
• 2-3 ripe bananas, mashed
• ½ cup brown sugar
• ¾ cup white sugar
• Coarse sugar for topping
• Additional unsweetened medium shredded coconut for topping

Instructions

1. Preheat oven to 425°F. Line muffin cups with parchment muffin liners, or lightly coat with unsalted butter or cooking spray.
2. Combine milk and vinegar in a measuring cup. Stir and allow to sit for 5-10 minutes. Milk will thicken or curdle, effectively making buttermilk.
3. In a medium bowl, combine flour, coconut, baking powder, baking soda and salt.
4. Using an electric mixer, combine brown sugar, white sugar, butter, egg, vanilla, bananas and milk/vinegar in a large bowl and mix until combined.
5. Add the dry mix until just combined, do not overmix.
6. Scoop the muffin mixture into each cup, filling it to the top of the liner.
7. Sprinkle the top of each muffin with coarse sugar and shredded coconut.
8. Bake for 5 minutes at 425F and then reduce temperature to 350 and bake for 18-20 minutes until a toothpick can be inserted and removed cleanly.

Notes

If you like this recipe, you'll want to try our raspberry and blueberry muffin recipes as well!

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 331 Total Fat: 12g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 38mg Sodium: 288mg Carbohydrates: 53g Net Carbohydrates: 0g Fiber: 2g Sugar: 29g Sugar Alcohols: 0g Protein: 5g

Please keep in mind that nutritional information is an estimate and can vary greatly based on products used.