Banana Coconut Muffins

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These Banana Coconut Muffins are delicious and simple! Coconut sugar and applesauce makes muffins something you can feel a little less guilty about!

Hi friends! It’s Katie from Made to be a Momma.  I am so excited to be back with girls Jessica and Sarah ( who are also some of my real life besties)bringing you a delicious recipe each month!  To start off the year, I wanted to share these delicious banana coconut muffins!  I always seem to have ripe bananas laying around and I decided to add one of our favorite flavors…coconut.

I used coconut sugar and unsweetened applesauce to make these a tad bit healthier. The flavor of coconut in these can’t be beat and the secret is a bit of coconut extract, you can certainly replace it with vanilla extract but I can’t promise you will have the same pop of coconut flavor.  If you don’t have coconut sugar you can also replace it with regular table sugar.

Before I baked these muffins I topped them with some sweetened coconut.  The coconut toasted a bit in the oven but if you would rather a bit more crunch you can toast the coconut slightly before topping them on the batter.

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Banana Coconut Muffins

Easy Banana Coconut Muffin recipe! 

Course Bread, Breakfast

Cuisine Baking

Keyword banana coconut muffin recipe, banana muffins, easy muffin recipe

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 12

Calories 154kcal

Author Pretty Providence

Ingredients

• 1 1/4 cups all purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 3 ripe bananas mashed
• 1/4 cup oil
• 1/4 cup unsweetened applesauce
• 1/2 cup coconut sugar or table sugar
• 1 large egg
• 1 1/2 tsp coconut extract
• 2 TBSP shredded sweetened coconut

Instructions

• In a medium sized bowl, whisk together flour, baking powder, and salt.
• Whisk together bananas, vegetable oil, unsweetened applesauce, sugar, egg, and coconut extract in a large bowl until well combined. Mix in flour mixture until just moistened
• Divide batter among lined muffin cups and sprinkle with shredded coconut. Bake at 350 degrees for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Notes

Store leftover muffins in an airtight container.

Nutrition

Calories: 154kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 68mg | Potassium: 177mg | Fiber: 1g | Sugar: 9g | Vitamin A: 0.8% | Vitamin C: 3.1% | Calcium: 2.4% | Iron: 4.6%

These muffins are such a great breakfast muffin, dinner muffin, or a great treat for the kids after school. For more muffin ideas you should check out these cinnamon applesauce muffins!

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