Banana Coconut Whole Wheat Muffins Recipe

Name: Banana Coconut Whole Wheat Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whole wheat flour; 4 ripe bananas; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1 teaspoon salt; 1 teaspoon vanilla extract; 3/4 cup brown sugar; 1/3 cup melted coconut oil; 1 tablespoon chia seeds plus 3 tablespoons warm water; 1/2 cup flaked unsweetend coconut

Servings: persons

1
["Preheat oven to 350", "n a small bowl, mix 3 tablespoons warm water to the chia seeds and let sit for at least 5 minutes (10 is better) In a large bowl, peel and mash the bananas until they turn into a kind of chunky soupy puree. Add in brown sugar, chia seed mixture, vanilla extract, and the melted coconut oil (make sure it's melted or it won't incorporate into the mixture) Mix together. In another bowl, whisk together the flour, baking soda, baking powder and salt. Mix the wet mixture with the dry until combined then mix in the coconut flakes.", "Line a 12 cup muffin tin and fill each cup about 3/4 the way up with batter. Sprinkle each muffin with brown sugar and place in oven on center rack. Bake for 25-30 minutes or until the tops 0f the muffins are golden brown and a tester inserted into the middle comes out clean.", "Remove muffins from tin and let cool.
2
Serve as is or maybe with a smudge of coconut butter, or anything you want really.
3
No need for fork, just use you mouth."]

645

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups whole wheat flour, 4 ripe bananas, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and more.

Yes, Banana Coconut Whole Wheat Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana Coconut Whole Wheat Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions