Crunchy Banana Coconut Muffins Recipe

Name: Crunchy Banana Coconut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whole wheat flour; ½ cup tapioca flour (or regular unbleached flour); ½ cup oat bran; 1 tablespoon stevia; ½ cup brown sugar, not packed; 2 teaspoons baking powder; 1 teaspoon baking soda; 2 tablespoons ground flax seeds; 3 tablespoons water; ¾ cup light coconut milk; ¼ cup rice milk; 2 teaspoons vanilla extract; 2 tablespoons pure maple syrup; ¾ cup canola oil; ¼ cup applesauce; 2 bananas, mashed; 1 banana, chopped; ⅔ cup walnuts, finely chopped (measure before chopping); 1 cup granola cereal; ½ cup shredded coconut; toasted wheat germ (for topping) (optional)

Servings: persons

2 cups whole wheat flour
½ cup tapioca flour (or regular unbleached flour)
½ cup oat bran
1 tablespoon stevia
½ cup brown sugar, not packed
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons ground flax seeds
3 tablespoons water
¾ cup light coconut milk
¼ cup rice milk
2 teaspoons vanilla extract
2 tablespoons pure maple syrup
¾ cup canola oil
¼ cup applesauce
2 bananas, mashed
1 banana, chopped
⅔ cup walnuts, finely chopped (measure before chopping)
1 cup granola cereal
½ cup shredded coconut
toasted wheat germ (for topping) (optional)

1
Preheat oven to 350 degrees F. Line about 16 large muffin cups with paper liners, 24 if muffins are small.
2
In a small bown, sift together first 7 dry ingredients and set aside.
3
In an even smaller bowl, mix the 2 tbsp flax and 3 tbsp water and whisk together until goopy, about 30 seconds, set aside.
4
In a large bowl, mix together coconut milk, rice milk, vanilla, maple syrup, oil, and applesauce, and then add the flax mixture to this.
5
(for less fat, use more applesauce and less oil.
6
Add flour mixture to the large bowl of wet ingredients until just mixed (don't over-mix).
7
Fold in mashed and chopped bananas, granola, walnuts, and coconut.
8
Scoop into muffins tins and sprinkle the tops with the wheat germ, if using.
9
Bake in preheated oven 20 to 25 minutes, or until a knife inserted comes out clean.
10
Let cool 5 minutes in muffin tin, and enjoy :).

1102

kcal

Calories

Fat

124

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 2 cups whole wheat flour, ½ cup tapioca flour (or regular unbleached flour), ½ cup oat bran, 1 tablespoon stevia, and more.

Yes, Crunchy Banana Coconut 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!

Crunchy Banana Coconut Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions