Why You’ll Love This Coconut Banana Energy Muffins
- They’re the ultimate clean-up-your-kitchen recipe. Got a couple of sad-looking bananas? A half-used bag of shredded coconut? This recipe is your answer. It’s wonderfully forgiving and a fantastic way to reduce food waste without any compromise on flavor.
- The texture is genuinely dreamy. We’re talking incredibly moist and tender, with a soft crumb that just melts in your mouth. The combination of mashed banana and a bit of Greek yogurt ensures they stay that way for days, avoiding that dry, crumbly muffin texture nobody wants.
- They are perfectly portable energy. Whether you’re running out the door, need a pre-workout snack, or are packing a lunchbox, these muffins are your best friend. They’re substantial enough to be satisfying but not so heavy that they weigh you down.
- Customization is half the fun. Think of this recipe as a fantastic base camp. Feel like adding walnuts? Go for it. Want to swap the chocolate chips for dried cranberries? Absolutely. You can really make these your own with whatever mix-ins you love most.
Ingredients & Tools
- 3 large, very ripe bananas (the more speckled, the better!)
- ⅓ cup melted coconut oil, slightly cooled
- ½ cup plain Greek yogurt
- 2 large eggs, at room temperature
- ½ cup pure maple syrup or honey
- 1 tsp pure vanilla extract
- 1 ¾ cups white whole wheat flour or all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt
- 1 tsp ground cinnamon
- ¾ cup unsweetened shredded coconut
- ½ cup dark chocolate chips (optional, but highly recommended)
Tools: 12-cup muffin tin, muffin liners, a couple of mixing bowls, a whisk, a spatula, and a cooling rack.
The quality of your bananas really makes a difference here—super ripe ones are naturally sweeter and mash up beautifully. And don’t skip letting the coconut oil cool a bit before mixing it in; you don’t want it to start cooking the eggs on contact!
Serves: 12 | Prep Time: 15 minutes | Cook Time: 20-22 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Banana Ripeness is Key. Honestly, this is the most important step. If your bananas aren’t covered in brown spots, they won’t be sweet enough or mash as easily. No ripe bananas? You can speed up the process by baking unpeeled bananas on a baking sheet at 300°F (150°C) for 15-20 minutes, until the skins are black.
- Why White Whole Wheat Flour? It gives the muffins a lovely, slightly nutty flavor and a bit more fiber and nutrients than all-purpose, but it’s still light enough to keep the texture soft. All-purpose flour works perfectly fine if it’s what you have, so don’t feel pressured to buy a special bag.
- Measuring Flour Correctly. The trick to not ending up with dense muffins is to avoid packing your flour into the measuring cup. Instead, spoon the flour into the cup and then level it off with the back of a knife. This little habit ensures you don’t accidentally use too much.
- The Magic of Room Temperature Eggs. I know it sounds fussy, but it really helps the ingredients emulsify and blend together more smoothly, resulting in a better rise and a more uniform texture. If you forget, just place the cold eggs in a bowl of warm water for 5-10 minutes to take the chill off.
How to Make Coconut Banana Energy Muffins
Step 1: First, preheat your oven to 350°F (175°C). This is crucial for getting that nice, initial lift as soon as the batter hits the heat. Line your muffin tin with paper liners or give each cup a very light coating of oil or non-stick spray. This little prep step makes cleanup an absolute breeze later.
Step 2: Now, let’s tackle the bananas. Peel them and add them to a large mixing bowl. Using a fork, mash them until they’re mostly smooth, but a few small lumps are totally fine—they add a nice bit of texture. You’re aiming for about 1 ½ cups of mashed banana.
Step 3: To the mashed bananas, add the slightly cooled, melted coconut oil, Greek yogurt, room-temperature eggs, maple syrup, and vanilla extract. Whisk everything together until it’s well combined and looks relatively smooth. You’ll notice the mixture might look a little curdled at first from the oil, but just keep whisking—it will come together.
Step 4: In a separate, medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This is where you ensure your leavening agents are evenly distributed, which is the secret to muffins that rise evenly without any bitter spots.
Step 5: Here’s the important part: gently fold the dry ingredients into the wet ingredients using a spatula. Stop folding when you no longer see streaks of flour. A few lumps are perfectly okay! Overmixing is the enemy of a tender muffin, as it develops the gluten and can make them tough.
Step 6: Now for the fun part—fold in the shredded coconut and the chocolate chips (if using) until they’re just evenly distributed throughout the batter. The batter will be thick, but that’s exactly what we want. It should hold its shape on a spoon.
Step 7: Divide the batter evenly among the 12 prepared muffin cups. I like to use a large cookie scoop for this to keep things neat and ensure they’re all the same size. You can fill them nearly to the top for those classic, domed muffin tops.
Step 8: Pop the tin into the preheated oven and bake for 20-22 minutes. You’ll know they’re done when the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs attached. Your kitchen will smell absolutely incredible.
Step 9: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. This waiting period is tough, I know, but it allows the muffins to set up properly so they don’t fall apart when you take them out.
Serving Suggestions
Complementary Dishes
- A bowl of mixed berries — The bright, fresh acidity of berries cuts through the richness of the muffin beautifully and adds a lovely pop of color to your plate.
- A dollop of Greek yogurt or coconut whipped cream — This turns your muffin into a more decadent, dessert-like experience, adding a cool, creamy contrast that’s just divine.
- A side of scrambled eggs or turkey sausage — For a truly balanced breakfast, the savory elements pair wonderfully with the sweet, spiced notes of the muffin.
Drinks
- A hot cup of coffee — The nutty, roasted flavors of coffee are a classic match for the banana and cinnamon, making for the ultimate morning ritual.
- Cold-brew coffee or a latte — The creamy, smooth character of a latte or cold brew complements the muffin’s texture without overpowering its subtle sweetness.
- A glass of cold milk or a milk alternative — Sometimes, the simple, classic pairings are the best. It’s a comforting, nostalgic combination that just works.
Something Sweet
- A small square of dark chocolate — If you’re enjoying the muffin as an afternoon treat, a piece of high-quality dark chocolate alongside it feels incredibly indulgent.
- A scoop of vanilla bean ice cream — Warm the muffin slightly and top it with ice cream for an instant, easy dessert that will impress everyone.
- A drizzle of warm peanut butter — For the ultimate sweet-and-salty situation, gently warm some peanut butter and drizzle it over the top of a split muffin.
Top Mistakes to Avoid
- Mistake: Overmixing the batter. This is public enemy number one for muffin texture. When you overmix, you develop the gluten in the flour, which leads to a tough, chewy, and often tunnel-ridden crumb. Mix until *just* combined, and embrace a few lumps.
- Mistake: Using cold ingredients. Cold eggs and cold coconut oil (if it re-solidifies) won’t incorporate properly into the batter, leading to an uneven texture and potentially affecting the rise. Taking five minutes to bring everything to room temp makes a world of difference.
- Mistake: Not filling the muffin cups enough. If you’re too shy with the batter, you’ll end up with flat muffins. Don’t be afraid to fill those cups nearly to the top—the batter is thick enough to support a beautiful, domed top.
- Mistake: Skipping the cooling step in the pan. I’ve messed this up before too… if you try to take the muffins out immediately, they’re too tender and can break apart. Letting them rest for 5 minutes allows them to firm up just enough for easy removal.
Expert Tips
- Tip: For an extra flavor boost, toast your shredded coconut. Spread it on a baking sheet and toast at 350°F for 5-7 minutes, stirring once, until golden. It adds a deep, nutty flavor that takes these muffins to a whole new level.
- Tip: Make a double batch and freeze them. These muffins freeze like a dream. Once completely cool, place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag. You can grab one whenever you need a quick breakfast—just thaw at room temperature or pop it in the microwave for 20-30 seconds.
- Tip: Create a streusel topping for a bakery-style finish. Mix 2 tbsp of flour, 2 tbsp of brown sugar, 1 tbsp of cold butter, and a pinch of cinnamon with your fingers until crumbly. Sprinkle on top of the batter before baking for a delightful crunchy topping.
- Tip: Use an ice cream scoop for perfectly portioned muffins. This is my favorite kitchen hack for muffins and cupcakes. It’s so much cleaner than using two spoons and ensures every muffin is the exact same size, which means they’ll bake evenly.
FAQs
Can I make these muffins gluten-free?
Absolutely! You can substitute the white whole wheat flour with an equal amount of a 1:1 gluten-free baking blend. I’ve had great success with brands like Bob’s Red Mill. The texture might be a touch more delicate, but they’ll still be delicious. Just be sure your blend contains xanthan gum, which helps bind the ingredients together in place of gluten.
My muffins turned out gummy in the middle. What happened?
This usually points to two things: either the oven temperature was too low, or the muffins needed a few more minutes to bake. An oven thermometer is a cheap and invaluable tool to ensure your oven is calibrated correctly. Also, make sure your baking soda is fresh—if it’s old, it won’t provide the necessary lift, leading to a denser texture.
Can I use vegetable oil instead of coconut oil?
You sure can. The flavor will be more neutral, of course, but the texture will be very similar. Use the same ⅓ cup measurement. Melted butter is also a fantastic substitute if you’d prefer a richer, more buttery flavor profile—it works beautifully here.
How should I store these muffins, and how long will they last?
Once completely cool, store them in an airtight container at room temperature for up to 3 days. For longer storage, I highly recommend freezing them (as mentioned in the tips). If you refrigerate them, they tend to dry out a bit faster, so room temp or freeze is the way to go.
Can I make this into a loaf instead of muffins?
Yes, this batter makes a wonderful quick bread! Pour it into a greased 9×5-inch loaf pan and bake at 350°F (175°C) for about 50-60 minutes, or until a toothpick inserted into the center comes out clean. Just keep an eye on it towards the end, as baking times can vary. The loaf will be denser than the muffins but just as tasty.
Coconut Banana Energy Muffins
Whip up my incredibly moist Coconut Banana Energy Muffins! Packed with ripe bananas, coconut, and a touch of chocolate. The perfect healthy snack for busy mornings. Easy recipe!
Ingredients
Ingredients
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3 large, very ripe bananas (the more speckled, the better!)
-
⅓ cup melted coconut oil (slightly cooled)
-
½ cup plain Greek yogurt
-
2 large eggs (at room temperature)
-
½ cup pure maple syrup or honey
-
1 tsp pure vanilla extract
-
1 ¾ cups white whole wheat flour or all-purpose flour
-
1 tsp baking soda
-
½ tsp baking powder
-
½ tsp fine sea salt
-
1 tsp ground cinnamon
-
¾ cup unsweetened shredded coconut
-
½ cup dark chocolate chips (optional, but highly recommended)
Instructions
-
First, preheat your oven to 350°F (175°C). This is crucial for getting that nice, initial lift as soon as the batter hits the heat. Line your muffin tin with paper liners or give each cup a very light coating of oil or non-stick spray. This little prep step makes cleanup an absolute breeze later.01
-
Now, let's tackle the bananas. Peel them and add them to a large mixing bowl. Using a fork, mash them until they're mostly smooth, but a few small lumps are totally fine—they add a nice bit of texture. You're aiming for about 1 ½ cups of mashed banana.02
-
To the mashed bananas, add the slightly cooled, melted coconut oil, Greek yogurt, room-temperature eggs, maple syrup, and vanilla extract. Whisk everything together until it's well combined and looks relatively smooth. You'll notice the mixture might look a little curdled at first from the oil, but just keep whisking—it will come together.03
-
In a separate, medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This is where you ensure your leavening agents are evenly distributed, which is the secret to muffins that rise evenly without any bitter spots.04
-
Here's the important part: gently fold the dry ingredients into the wet ingredients using a spatula. Stop folding when you no longer see streaks of flour. A few lumps are perfectly okay! Overmixing is the enemy of a tender muffin, as it develops the gluten and can make them tough.05
-
Now for the fun part—fold in the shredded coconut and the chocolate chips (if using) until they're just evenly distributed throughout the batter. The batter will be thick, but that's exactly what we want. It should hold its shape on a spoon.06
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Divide the batter evenly among the 12 prepared muffin cups. I like to use a large cookie scoop for this to keep things neat and ensure they're all the same size. You can fill them nearly to the top for those classic, domed muffin tops.07
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Pop the tin into the preheated oven and bake for 20-22 minutes. You'll know they're done when the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs attached. Your kitchen will smell absolutely incredible.08
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Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. This waiting period is tough, I know, but it allows the muffins to set up properly so they don't fall apart when you take them out.09
