Banana Coconut Muffins
Snowy mornings call for Banana Coconut Muffins! You’re sure to get a good start to your day with these healthy, delicious muffins. They are made from wholesome ingredients like whole wheat flour, bananas, almond milk, and coconut flakes. This muffin recipe is adapted from Maria Litchy’s Whole Wheat Banana Coconut Muffins. If you want more muffin inspiration, go check out more of her recipes!
How many: 16 muffins
Start to finish: 30 minutes
What you’ll need:
2 cups white whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 large ripe bananas about 1 ¾ cup mashed
1/2 cup brown sugar
1/4 cup butter melted and cooled
1/2 cup plus 2 tablespoons almond milk
1 teaspoon vanilla extract
1 cup coconut flakes divided
What you’ll do:
Preheat the oven to 350 degrees F. Line a muffin pan with paper liners and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Mash the bananas, then place in a large bowl and add the brown sugar, butter, almond milk, and vanilla extract. Stir until well combined, then add the dry ingredients. Mix until just combined. Fold in ¾ cup of coconut flakes.
Fill the muffin liners three-quarters full. Sprinkle the muffin tops with remaining ¼ cup of coconut. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Transfer to wire rack to cool. You can store the muffins in an airtight container on the counter for 2 days, or freeze some for later!
