Bananas are the perfect snack on their own - they’re cheap, come in their own packaging (a.k.a peel) and they’re healthy. But they aren’t the most reliable, especially when they seem to go from green to brown in a blink of an eye. If you’re anything like me, you have a few overripe, brown bananas sitting on the kitchen bench at the end of every week. Over the years I’ve found quite a few easy ways to use these bananas up and ensure nothing goes to waste. Like freezing sliced bananas for smoothies or nice cream. Or meal prepping a batch of Banana Maple Steel Cut Oats for the week. But using the brown bananas for banana muffins would hands-down be my favourite way to use them up. These healthy Banana Coconut Muffins are my go-to. They’ll take 3 overripe bananas off your hands, and are ready in just 30 minutes. The muffins are moist, full of flavour and have a lovely crunch from the toasted coconut on the top. They can be frozen and stored for up to 3 months, but I have a feeling there won’t be any left to freeze once you put these out on the table. They are a certified crowd favourite. Got a bunch of spotty bananas? Try these 12 Ripe Banana Recipes to Use Up Your Bunch. Or if you’re worried you won’t have time to use them up follow this guide on How to Freeze Bananas.
INGREDIENTS
To make these delicious banana coconut muffins you will need (full measurements listed in the printable recipe card below)…
Ripe Bananas: The darker and uglier, the better.Wholemeal / Whole wheat Flour: Or you can use white all purpose flour instead.Rice Malt Syrup / Brown Rice Syrup: Or you can use maple syrup or honey instead.Olive Oil: Or you can use coconut oil instead.EggUnsweetened Shredded CoconutCinnamon Baking PowderSalt
INSTRUCTIONS
To make these healthy banana coconut muffins, simply:
Set up: Preheat oven to 190C / 375F and grease muffin tin.Combine wet ingredients: Mix wet ingredients (mashed banana, egg, oil, rice malt syrup) in a small mixing bowl.Combine dry ingredients: Mix dry ingredients (flour, baking powder, coconut, cinnamon, salt) in a large mixing bowl.Mix the two together: Mix wet ingredients with dry ingredients and stir until just combined.Fill the muffin tray: Fill each muffin mould ⅔ of the way full with mixture, then sprinkle extra shredded coconut on top. If you’d like, you can also sprinkle raw sugar.Bake: Cook muffins for 15-20 minutes until cooked through and skewer comes out clean. Leave in trays for 5 minutes and then place on a cooling rack until fully cooled.Enjoy! Is there anything better than a warm muffin with a cup of tea (or coffee for my coffee lovers)? I’m not sure there is.
Storing the muffins
Once cooled, these muffins will keep in an airtight container on the counter for up to 3 days. They also freeze really well. Simply wrap the muffins individually with cling wrap, then store in a freezer bag or airtight container in the freezer for up to 3 months.
TOP TIPS
These muffins are best when you use overripe bananas - deliciously sweet and full of flavour!The ingredients are versatile, so feel free to use any of these substitutions: All Purpose / Plain Flour instead of Whole Wheat FlourMaple Syrup or Honey instead of Brown Rice SyrupCoconut Oil instead of Olive Oil Sprinkle a little raw sugar on top of the muffins before baking for a delicious crust.
MORE SCRUMPTIOUS SNACK RECIPES:
Chocolate Coconut SliceBanana PikeletsMini Banana MuffinsChocolate Coconut Energy BallsHealthy Apricot Energy BallsChewy Apricot Muesli BarsHow to Make Stovetop PopcornOR see all Snack Recipes
If you’ve tried these Banana Coconut Muffins I’d love to hear how you enjoyed it! Pop a comment and a star rating below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes.
Inspiration: Recipe adapted from Cookie and Kate.
Bananas: These muffins are best when you use overripe bananas - deliciously sweet and full of flavour!
Substitutions: The ingredients are versatile, so feel free to use any of these substitutions:
All Purpose Flour instead of Whole Wheat Flour Maple Syrup or Honey instead of Brown Rice Syrup Coconut Oil instead of Olive Oil
Topping: Sprinkle a little raw sugar on top of the muffins before baking for a delicious crust.
Storing: Keep in airtight container on the counter for up to 3 days OR wrap muffins individually with cling wrap, pop in a freezer bag or airtight container and keep in freezer for up to 3 months.
Updates: First published May 18, 2018. Last updated March 4, 2020 with new photos & tips. No changes to recipe.
