Enjoy the delicious and sweet flavors of banana and coconut in these delicious muffins. They are perfect for easy breakfasts or as an afternoon treat. The crunchy coconut topping is hard to beat. Enjoy!
I love banana muffins, and these coconut banana muffins are hard to beat for an easy breakfast pastry! Our family goes through dozens of bananas a week, so when we actually have overripe bananas left over it’s quite a treat. This recipe is a great way to use up those bananas and makes a perfect breakfast or an afternoon snack. We love to eat these with a little spread of peanut butter on a warm muffin. So delicious!
Let’s make a batch!
Coconut Banana Muffin Ingredients:
To make these banana muffins you will need…
- Overripe Bananas – If you’re using frozen bananas, be sure to let them sit out for an hour before using.
- Coconut – This recipe uses both flaked sweetened coconut and unsweetened. I prefer to use the unsweetened larger flakes in the streusel topping. It helps makes the topping crunchy.
- Greek Yogurt – I use plain whole milk yogurt. This provides a bit of fat and some density to the muffins, adding a bit of protein to these healthy muffins.
- Brown Sugar
- Cinnamon – I only add cinnamon to the streusel topping, it adds just a hint of spice to the whole muffin, making it taste more light and summery.
- All Purpose Flour, butter, baking powder, baking soda, salt, eggs, and vanilla extract.. Standard muffin things.
How To Make Muffins:
These muffins are simple to put together.
- Mash Bananas and Mix Wet Ingredients. In a large bowl you’ll mix together the mashed bananas with the wet ingredients. Then mix in coconut and brown sugar.
- Add in Dry Ingredients. Then you’ll gently mix in the flour, baking powder/soda, salt until just combined. Then in a muffin pan lined with paper liners, portion the muffin batter into 12 muffin cups.
- Make Streusel Topping. In a separate small bowl, combine dry streusel ingredients and slowly mix in melted butter. Once combined and a sandy texture, sprinkle evenly over the tops of the muffins.
- Bake at 425°F for 5 min, then turn oven down to 375°F and bake for an additional 20 minutes. The fluffy muffins will be golden brown and a toothpick inserted will come out clean.
- Cool on a wire rack and serve warm.
Sprinkle on the Streusel Topping…
Possible Recipe Variations
- Add Chocolate: Add in some chocolate chips 🙂
- Drizzle Peanut Butter: Coconut, bananas, and peanut butter.. What more could you ask for.
- Add nuts or seeds: Pecans, walnuts, almond slivers, or chia seeds would be a great addition. I would fold into the batter or mix with the streusel topping. If adding to the topping, you may need an additional tbls of melted butter to bind everything together.
- Swap coconut for oatmeal: Not a fan of coconut? You can swap the coconut flakes for old fashioned oats. This will keep the same chewy texture of the muffins.
How To Store:
Storage: The muffins can be stored in an airtight container or ziplock bag for 2-3 days.
Freezing: To freeze, wrap each muffin in aluminum foil then store in a freezer bag. They can last in the freezer up to 3 months. To defrost, simply set on your countertop for a few hours.
Hungry For More Muffin Recipes…
Blueberry Streusel Muffins
Strawberry Muffins
Morning Glory Muffins
Coconut Banana Streusel Muffins
Ingredients
Muffins
- 3 Bananas
- ½ Cup brown sugar
- 1 Cup Flaked coconut sweetened
- 2 eggs lightly beaten
- 2 Tsp butter melted
- ¾ Cup Greek yogurt plain
- 1 Tsp Vanilla Extract
- 1 ½ Cup Flour all purpose
- 2 Tsp baking powder
- ½ Tsp baking soda
- ¼ Tsp salt
Coconut Streusel
- 4 Tsp Melted Butter
- ¼ Cup Brown Sugar
- ½ Cup Flaked Coconut
- ¼ Cup Flour
- 1 Tsp Cinnamon
Instructions
Banana Muffins
- Preheat oven at 425℉. Line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, mash the bananas until smooth with a fork. Mix in wet ingredients: melted butter, Greek yogurt, vanilla, and eggs until fully incorporated. Once mixed, gently stir in coconut and brown sugar.
- Add in flour, baking powder, salt and baking soda. Gently fold together until batter is combined.
Coconut Streusel
- In a separate small bowl combine flour, brown sugar, coconut, and cinnamon.
- Once ingredients are well combined, slowly pour in melted butter while stirring together. Use a fork or small spoon to mix until the streusel topping is a slightly sandy texture.
- Once topping is complete, pour muffin batter into lined muffin tin. Sprinkle streusel over the muffins, dividing evenly.
Bake
- Bake at 425° for 5 minutes, then decrease temperature to 375° and continue baking for an additional 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
These Banana Coconut Muffins are the bomb! Followed the recipe and they came out perfect! Not too sweet, just full of flavor! They are the perfect accompaniment to a cup of coffee. Can’t wait to try some more of your Nourish From Scratch recipes!
Thank you! Muffins and coffee, my favorite!