With a toasted coconut topping, these coconut banana muffins are a naturally sweet and fruity start to your day. Super moist and perfect with coffee, they’re packed with tropical flavors that’ll make breakfast taste like paradise.
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Why You’ll Love This Muffin Recipe
These golden, fluffy muffins come together easily no matter what kind of home-baker you are. Here’s why you’ll love making them:
- No mixer needed. Don’t worry if you don’t have any fancy baking equipment, you don’t even need a mixer or a stand mixer to make these.
- Easy. The ingredients list is simple and so are the instructions for the muffins (basically stirring), which means they’re perfect for all-level bakers.
- Fruity. Packed with bananas, coconut, and even pineapple, every bite is perfectly sweet and fruity.
What’s In Coconut Banana Muffins?
Once you check bananas and coconut off the list, the rest are pretty standard ingredients. Check the recipe card at the bottom of the post for full ingredient amounts.
- Dry Ingredients – All-purpose flour, baking powder, and salt.
- Bananas – Overripe bananas (with lots of black spots) are best for this.
- Vegetable oil – Canola and corn oil are great swaps. Avoid olive oil as it will effect the flavor.
- Granulated sugar – Feel free to use light brown sugar.
- Egg
- Vanilla extract
- Sweetened flaked coconut – It’s okay to use toasted coconut but it might brown a little too much.
Tips for the Best Homemade Muffins
With these tips, you’ll be making muffins like a pro, not just coconut banana muffins:
- Use silicone baking cups. These are reusable and will help you reduce waste. I have this set and love them!
- Don’t overfill the tray. Fill the muffin cups until they’re 3/4 full. Don’t add more than this or they will overflow as they bake.
- Don’t over-mix it. Only mix the batter until the ingredients are just combined. If you mix too much, they’ll become dense and rubbery.
- Add pineapple. Chop up 1/2 cup of canned pineapple and fold it into the batter. Then add 4-6 minutes of extra baking time or until nice and golden.
What to Serve with Banana Coconut Muffins
These muffins are the perfect morning treat with a glass of milk, a cup of tea, or your favorite coffee. For an extra sweet treat, try them with my Homemade Strawberry Milk. If you’re a coffee person, pair them with my Vanilla Cinnamon Iced Coffee, Café de Olla (Cinnamon Mexican Coffee), or Dalgona Coffee. To keep things nice and fruity, give my Strawberry Banana Oatmeal Smoothie a go.
How to Store
Once fully cooled, place these coconut banana muffins in an airtight container at room temperature. Store them, away from the heat, for up to 4 days.
To keep them longer, refrigerate them in the airtight container for up to 7 days. Set them on the counter for 10-15 minutes before eating to let them come down to room temperature.
Can I Freeze Banana and Coconut Muffins?
Yes! Wrap each cooled muffin in plastic wrap once and place them in a freezer-friendly bag or container. Freeze for up to 3 months.
Set muffins on the counter for 1-3 hours or until fully thawed when ready to eat. The coconut won’t be as crunchy but the muffins will be just as yummy.
More Easy Muffin Recipes
- Blueberry Cream Cheese Muffins
- Easy Apple Cinnamon Muffins
- Best Banana Muffins
- Mini Chocolate Chip Muffins
- Banana Cream Cheese Muffins
- Bakery Style Pumpkin Muffins
Coconut Banana Crunch Muffins
Ingredients
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup approximately 2 overripe bananas, mashed
- ½ cup vegetable oil
- ⅔ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened flaked coconut, divided
- ¼ cup chopped walnuts or pecans, optional
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Instructions
- Preheat oven to 350°F. Line muffin tin with liners.
- In a medium sized bowl, whisk together flour, baking powder, and salt. Set aside.
- Whisk together bananas, vegetable oil, sugar, egg, and vanilla in a large bowl until well combined.
- Fold in flour mixture until flour is just moistened and then fold in 1 cup shredded coconut and chopped nuts (if using).
- Divide batter among lined muffin cups and sprinkle with remaining shredded coconut. Bake for 20-22 minutes, or until a toothpick inserted in the center come out clean.
- Transfer muffins to a rack to cool. Serve warm or let cool completely.
Notes
Nutrition
Categories:
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Very good, moist and easy! Added 1 tsp. banana extract. Added chopped walnuts on top. Will make again.
These turned out amazing! I had some coconut extract on hand so I added 1/4 tsp. My coworkers loved them! Definitely a keeper recipe.
With a surplus of uneaten bananas, I searched for a solution. These are easy to make. They’re delicious. They are pleasantly sweet. The coconut adds a slightly chewy texture which I appreciate. I’m going to check out your other recipes. Thank you
This recipe worked perfectly! I’ll definitely make these again. Mine were slightly sweet but it may have been from the very rip banana. I may use unsweetened coconut next time.
Can these be frozen?
Yes! They should freeze just fine. I like to wrap my muffin individually with saran wrap and then place them in a ziplock freezer friendly bag.
These are delicious! I will definitely be making them again. Thank you for a great recipe!
Hi Just made these and totally loved them! Perfect sweetness…they are sweet, good for a dessert type of muffin. I did 1/2 brown and 1/2 granulated.
Turned exactly as shown too.
Loved the crunchy top!
Mine turned out a bit dense although tasty.. what could be the reason?
They are a dense-r style muffin! Not super light. If they were extra dense, then I would recommend checking that you baking powder is still good!
Turned out really nice! Substituted 1/2 of the oil with apple sauce and 1/3 of the coconut flakes with crushed nuts. 🙂 – Had to restrain myself.
Do they need refrigerated? They turned out amazing!
No! They can stay on the counter!
Nutrition?
These were great. We’re on a stay at home order so I used what I had in the house – unsweetened coconut, whole wheat flour, and a little over 1/3 cup of coconut sugar. They tasted great and were definitely sweet enough this way. Great recipe! Thank you.
I don’t care much for muffins. But I tend to bake when I’m feeling down. Usually give it all away. I had 2 bananas left from some homemade banana pudding. Happened to have coconut too. So I made these. I will not be giving these away! They are so moist and delicious. I will be putting this into my favorite recipe list.
These are fantastic! The only change I’d suggest is to toast the coconut first – it makes SUCH a difference in the taste!
Could I make a loaf instead of muffins?
Yes, but you can not put the coconut on top since it will burn before the loaf is done. Also, start checking on it around 45-50 minutes for it to be done and you might need to cover it with foil if it starts browning way too much.
I’m going to make a loaf instead of muffins, and swap out the oil for mayo. Wish me luck!
I found your recipe after searching for what to do with brown bananas other than make banana bread. I made them today…holy cow YUM!!! They’re perfect! I will be making again and again
can you use unsweetened coconut instead?
Sure!
Beautiful recipe.
I would like to receive more of those please.
Beautiful recipe.
I would like to receive more of those please.
I made these yesterday, and they were delicious! But I was wondering if you could substitute the all-purpose flour with coconut flour. It would be a lot less carbs.
Thanks.
Hi Connie! So glad you enjoyed them! I do not know if the recipe would work with coconut flour, but I do know it is very absorbent, So you would need a much smaller amount than you would with regular flour. So I would start with a few tablespoons of coconut flour and work your way up until you get the correct consistency. Hope this helps!