Looking for a quick and easy recipe to satisfy your sweet tooth? Look no further than these homemade banana coconut muffins. Packed with the delicious flavors of ripe bananas and shredded coconut, these muffins are a delightful treat that can be enjoyed for breakfast or as a snack.
With just a handful of simple ingredients and 10 minutes of prep time, you can have a batch of these mouthwatering muffins ready to devour. Plus, they are perfect for busy mornings when you need a grab-and-go option that will keep you energized throughout the day.
So grab your apron and let’s get baking! Here’s the easy banana coconut muffin recipe that will leave you wanting more:
Ingredients:
Instructions:
These moist banana coconut muffins offer a tropical twist to the classic banana muffin. With their fluffy texture and irresistible flavor, they are sure to become your new favorite. The combination of ripe bananas, shredded coconut, and Greek yogurt creates a moist and flavorful muffin that will transport you to a sunny beach vacation.
To make the best banana coconut muffin recipe, start by mashing the bananas in a medium bowl. Then, add the wet ingredients such as flour, sugar, egg, oil, Greek yogurt, baking soda, vanilla, and sea salt. Mix well until all the ingredients are evenly combined. In a separate bowl, combine the dry ingredients and slowly add them to the wet mixture. Be sure to fold in the shredded coconut and chocolate chips for an extra burst of flavor.
For those following a vegan diet, you can easily make these muffins suitable by using plant-based yogurt and omitting the egg. This vegan banana coconut muffin variation still offers the same tropical taste and moist texture, making it a delicious and compassionate choice.
“These coconut banana muffins are a tropical delight! The combination of coconut and banana flavors is simply irresistible. They are perfect for breakfast on the go or as a midday snack. Even my pickiest eaters couldn’t resist these moist and flavorful muffins.” – Maria, satisfied baker
| Ingredients | Quantity |
|---|---|
| Ripe bananas | 2, mashed |
| All-purpose flour | 1 ½ cups |
| Granulated sugar | ¾ cup |
| Egg | 1 |
| Vegetable oil | ⅓ cup |
| Greek yogurt | ½ cup |
| Baking soda | 1 tsp |
| Vanilla extract | 1 tsp |
| Sea salt | ¼ tsp |
| Shredded coconut | ½ cup |
| Dark chocolate chips | ½ cup |
These banana coconut muffins are not only delicious but also versatile. You can enjoy them for breakfast, pack them in lunchboxes, or savor them with a cup of tea in the afternoon. Their moist texture and tropical flavor make them a crowd-pleasing treat for any occasion. Plus, you can feel good about indulging in these muffins as they are packed with wholesome ingredients.
So go ahead, try this moist banana coconut muffins recipe and experience the tropical bliss in every bite. Whether you’re a coconut lover or looking for a vegan option, these muffins are sure to satisfy your cravings. Enjoy the taste of paradise!
If you’re a coconut lover, you’ll fall in love with these double coconut banana muffins. Made with a combination of whole wheat flour, ripe bananas, coconut milk, coconut oil, coconut sugar, and flaked coconut, these muffins are a tropical paradise of flavor. The rich coconut ingredients create a moist and indulgent texture that pairs perfectly with the sweet bananas.
To make these muffins gluten-free, simply substitute the whole wheat flour with a gluten-free all-purpose blend. This swap allows those with dietary restrictions to still enjoy the deliciousness of coconut and banana without compromising their health or taste preferences.
These coconut banana muffins are a delicious and healthy option for breakfast or snack time. The double dose of coconut adds an extra layer of flavor and texture that will transport you to a tropical getaway with every bite. So go ahead, indulge in these gluten-free banana coconut muffins and satisfy your coconut cravings today!
| Ingredients | Measurements |
|---|---|
| Whole wheat flour | 1 1/2 cups |
| Ripe bananas | 2, mashed |
| Coconut milk | 1/2 cup |
| Coconut oil | 1/4 cup, melted |
| Coconut sugar | 1/2 cup |
| Flaked coconut | 1/2 cup |
These ingredients come together to create a delightful muffin that combines the sweetness of bananas with the tropical flavor of coconut. Whether you’re a coconut enthusiast or just looking for a unique and tasty treat, these double coconut banana muffins are sure to satisfy your cravings. Enjoy them as a morning pick-me-up or as a delightful snack throughout the day!
If you want to enjoy your healthy banana coconut muffins for longer, you can easily store and freeze them. This way, you’ll always have a convenient and delicious option for a quick grab-and-go breakfast or snack.
Once your banana coconut muffins are baked and cooled, you can store them in an airtight container at room temperature for up to 3 days. This will help them maintain their freshness and moistness. If you prefer a chilled muffin, you can refrigerate them, and they’ll stay good for about 5 days.
To extend the shelf life even further, freezing is the way to go. Place the muffins in a freezer-safe container and keep them in the freezer for up to 3 months. When you’re ready to enjoy them, simply defrost them at room temperature or reheat them in the microwave for about 30 seconds.
| Storage Method | Duration |
|---|---|
| Room Temperature | Up to 3 days |
| Refrigerator | About 5 days |
| Freezer | Up to 3 months |
By freezing your banana coconut muffins, you can have a delicious and healthy treat on hand whenever you need it. It’s a great way to save time and ensure you always have a homemade snack without any preservatives or additives.
In brief, freezing and storing your banana coconut muffins is a practical solution to enjoy them for longer periods. Whether you store them at room temperature, in the refrigerator, or freeze them, you’ll have a delightful and nutritious treat ready whenever you crave it. So whip up a batch of these flavorful muffins and have them on standby for a quick and satisfying snack.
Banana coconut muffins are a delightful and guilt-free choice for a wholesome breakfast or a tasty snack. These muffins offer a perfect balance of flavor and nutrition, making them a favorite among health-conscious individuals. Whether you opt for the classic recipe with chocolate chips or the healthier version with whole wheat flour and natural sweeteners, you can enjoy the tropical bliss of banana coconut muffins in every bite.
With their moist texture and the tropical twist of shredded coconut, these muffins are a true tropical treat. They not only provide a satisfying and indulgent experience but also pack a nutritional punch. The combination of ripe bananas, Greek yogurt, and coconut offers a rich source of vitamins, minerals, and fiber, making them a great choice to start your day on a healthy note.
For those seeking a convenient and delicious option, banana coconut muffins can be easily stored and frozen. Simply place them in an airtight container and enjoy them later. Whether you’re in a rush or need a quick pick-me-up, these muffins are a convenient solution that will surely satisfy your cravings.
Whether you’re an avid coconut lover or simply looking for a nutritious treat, banana coconut muffins are the perfect choice. Indulge in the tropical flavors and enjoy these scrumptious muffins guilt-free. Experiment with different variations, add your favorite nuts, or customize the recipe to suit your dietary preferences. You can now relish the best banana coconut muffin recipe and embrace the tropical bliss with every delightful bite.
The muffins can be whipped up in just 10 minutes.
You will need ripe bananas, flour, sugar, egg, oil, Greek yogurt, baking soda, vanilla, sea salt, shredded coconut, and dark chocolate chips.
Yes, the recipe can be customized by using plant-based yogurt and omitting the egg to make it vegan. It can also be made gluten-free by using a gluten-free all-purpose blend.
Once baked, the muffins can be kept in an airtight container at room temperature for up to 3 days. They can also be refrigerated, lasting for about 5 days. To freeze the muffins, place them in a freezer-safe container for up to 3 months.
Simply defrost the muffins at room temperature or reheat them in the microwave for about 30 seconds.
