Banana Coconut Muffins

by Sherri on July 6, 2014 · 8 comments · Clean Eating, Healthy Snacks, Simple Recipes


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Banana Coconut Muffins

I have been having fun experimenting with healthy muffin recipes lately. They are great to have for breakfast with my yogurt parfait or even as a healthy choice for my afternoon “clean” snack.

My experiments are not always good by the way. Sometimes the muffins Have turned out so dry you can almost see dust coming from your mouth. Or so gooey that they stick to the roof of your mouth.

These turned out so moist and yummy.

INGREDIENTS

1/2 cup Coconut Flour

1 tsp ground nutmeg

1/2 tsp baking powder

1/4 cup Coconut Oil, melted

4 eggs or 3/4 cup of liquid egg whites

1 teaspoon vanilla

2 ripe bananas, mashed

1/2 cup blueberries, frozen or fresh (optional)

1/2 cup chopped pecans (optional)

DIRECTIONS

Preheat oven to 350 degrees.

Mix coconut flour, baking powder and nutmeg.

In a separate mixing bowl, add the coconut oil, honey or agave, vanilla. and egg whites or eggs beaten gradually

Add the mashed bananas to the egg and oil mixture and mix well.

Add in the flour mixture and mix well.

Prepare 12 muffin cups with liners or greased with a little coconut oil and fill the cups with the batter.

Bake at 350 degrees for 20 minutes.

ENJOY!  Clean breakfast or snack :-)

Banana Coconut Muffins

Banana Coconut Muffins
 
Author:
Ingredients
  • ½ cup Coconut Flour
  • 1 tsp ground nutmeg
  • ½ tsp baking powder
  • ¼ cup Coconut Oil, melted
  • 4 eggs or ¾ cup of liquid egg whites
  • 1 teaspoon vanilla
  • 2 ripe bananas, mashed
  • ½ cup blueberries, frozen or fresh (optional)
  • ½ cup chopped pecans (optional)
Directions
  1. Preheat oven to 350 degrees.
  2. Mix coconut flour, baking powder and nutmeg.
  3. In a separate mixing bowl, add the coconut oil, honey or agave, vanilla. and egg whites or eggs beaten gradually
  4. Add the mashed bananas to the egg and oil mixture and mix well.
  5. Add in the flour mixture and mix well.
  6. Prepare 12 muffin cups with liners or greased with a little coconut oil and fill the cups with the batter.
  7. Bake at 350 degrees for 20 minutes.

Try these other healthy muffins too.

Healthy Blueberry Muffins1

healthy pumpkin chocolate chip muffins

{ 8 comments… read them below or add one }

Jenessa Mullen July 15, 2014 at 8:56 pm

Yum! I love banana muffins and coconut – I never thought to use them together! Pinning for later.

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Cynthia July 17, 2014 at 9:04 pm

I almost always make blueberry muffins so these would be a great way for me to switch it up. Looks good. Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.

Reply

Kathe July 18, 2014 at 12:49 pm

Oh these look so good Sherri! I swear I can smell the bananas and the coconut through my monitor!! Thanks for sharing your recipe at the party this week! I will be featuring it on my Facebook page today and have pinned it to the You’re Gonna Love It Tuesday board on Pinterest!

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Christina @ Juggling Real Food and Real Life July 18, 2014 at 3:04 pm

Hi Sherri! I’m stopping over from Let’s Get Real today. I’m with you. I love muffins for breakfast or as a snack. Keeping the sugar low is key for me and this does a nice job of that. Bananas make things pretty sweet!

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Bill @thewoksoflife July 19, 2014 at 9:59 am

Great combination of flavors!

Reply

Miz Helen July 19, 2014 at 4:00 pm

Hi Sherrie,
Your Banana Coconut Muffins look amazing! Thanks for sharing with Full Plate Thursday, I always look forward to your visits!
Come Back Soon,
Miz Helen

Reply

Stephanie July 22, 2014 at 1:48 pm

I’ve never thought of combining banana and coconut together-but I have to try this!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

Reply

Nici July 23, 2014 at 6:15 pm

They sound delicious! I love banana muffins with just about anything in them. Thanks so much for sharing at my Creative Ways Link Party! Hope to see you again at tonight’s party.
Blessings,
Nici

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