Banana Coconut Muffins
My family LOVES waking up to the smell of freshly baked muffins. I mean, who doesn’t?? I make muffins most weekend mornings, and usually double or triple the batch so that the kids have a healthy and quick breakfast or snack all week long. Heathy banana coconut muffins all week long sounds like a dream come true!
But, as you know, most muffin recipes call for a ton of sugar and refined flour. NOT the best way to start off the day. I’ve been making a version of this muffin recipe for years, although for some reason this morning I decided to change it up again. Why settle for muffins that are just really good when you can try for muffins that are great!
These are dairy free, egg free, super healthy, power house muffins!! And you may not believe it but they also taste amazing- you’ll see! They are moist and delicious…just like the perfect muffin should be. Plus, all that nutrition packed inside- you have to try these right away!
Healthy Coconut Muffins
Sometimes (ok, lots of times) I get on a kick where I like to challenge myself to make recipes the most nutritious I can while still maintaining texture and flavor of whatever recipe I am trying. This can be especially hard when baking where the slightest alteration can cause the entire recipe to fail.
I’ve had a few (ok tons) of muffin disasters that, while super healthy, tasted like cardboard. FAIL! These muffins, I’m happy to report, pass with flying colors on taste and nutrition. It’s a muffin miracle! I ate a lot of bad muffins to get to this point so you don’t need to- I’m happy to do the dirty work.
These muffins are loaded with super foods like flax, chia seeds, coconut oil, and Blackstrap Molasses (which is a new one for me). We are all pretty familiar with the benefits of coconut oil at this point…just be sure that you get organic virgin unrefined coconut oil so that you can take advantage of all those benefits. Not sure what I’m talking about? Check out this link that lays it all out.
Egg Free Banana Muffins
Flax seeds, like chia seeds, are an excellent source of Omega 3 fatty acids. I always add a few tablespoons of ground flax into everything I make, whether its pancakes or cookies. It’s such an easy way to bump up the nutrition value of any recipe and they are basically flavorless and don’t do too much to change the end result of a recipe. If you are adding flaxseeds to baked goods just to get a little more nutrients, be sure to use ground flaxseeds as your body is able to absorb all the goodness much easier when they are ground versus eating whole seeds.
However, in these muffins, I am not just using flaxseeds because they are so healthy, I used ground flax seed as an egg replacement which makes these muffins completely egg free!
1 tablespoon ground flax mixed with 3 tablespoons water equals 1 egg. This particular recipe called for 2 eggs, so I used 2 tablespoons ground flax mixed with 6 tablespoons water. If you wanted to keep the eggs in, that works too! I have a family member who recently discovered she has an egg allergy, so this substitute works great. It also makes this recipe vegan- another win!
Healthy and Easy Banana Muffins
Blackstrap molasses is a new one for me. I learned about the health benefits of molasses a few months ago and bought a bottle. I kinda forgot about it until this morning and now I’m hooked! I thought the flavor would overwhelm the muffins, but I was wrong. It actually made them taste much richer.
Blackstrap molasses in these muffins worked perfectly as a sweetener and I can’t wait to try it out as a sugar replacement in some of my other recipes. Apparently, molasses is a great source of minerals, including calcium, magnesium, manganese, copper, potassium and iron. In fact, 1 tablespoon has 20% of your recommended daily intake of BOTH calcium and iron and 17% of potassium. Impressive! I also started to think of all the other times I would be able to use blackstrap molasses….cookies, breads, pies….so many options!
Best Bananas for Muffins
When making banana muffins, you really want a banana that is super ripe. The riper the banana, the sweeter it is and it is all natural, healthy sugars. You may even want to save your brown bananas by peeling them and freezing them in a plastic bag to use in this recipe later on. You should never throw a banana away. Those super brown ones make great muffins! Check out this video about how to ripen your bananas quickly.
Banana Muffin Add In’s
You can easily switch up this recipe by adding a few ‘mix-ins’. Everyone has their favorite type of muffin and this recipe will easily adapt to suit your personal preferences. Maybe you love muffind with chocolate or a muffin with some extra fruit is what you are looking for. No matter what, this recipe will get you there!
While I love this recipe just as it is (it already has so much goodness!), some things that I have tried and found to work are:
- Chopped walnuts
- Chopped almonds
- Mini chocolate chips
- Honey in place of molasses
Give the recipe a try first as it is written and then try adding things in. I am sure you will be making this recipe many times so you will definitely have chances to get creative!
Muffin Recipe into a Bread
While I love the simplicity of making muffins, you can definitely use this same recipe, written as is, to make a delicious coconut banana quick bread. All you need to do is grease a loaf pan using butter, oil or baking spray then pour all the batter right into one pan. This recipe will make exactly on loaf. Bake as directed but for about 40 minutes. Check the bread for doneness by sticking a toothpick or knife into the center of the loaf. If the toothpick comes out cleanly, it is done! If it has batter one it, put the loaf back in for another ten minutes and then check again.
Both the muffins and the bread are delicious when toasted to brown them a little and served with melted butter. However, that can be a little decadent when looking for a healthy breakfast food. But guess what? These muffins are perfect all on their own too!
Best Banana Muffins
As you can see, there are lots of benefits hidden inside these muffins. Add in some whole wheat flour, oatmeal, shredded unsweetened coconut, and 2 bananas, and you’ve got a muffin that you can finally feel good about! This recipe makes 12, but I would double it…they go fast!! Or, try tripling the recipe and making an extra banana coconut bread. You can definitely freeze the bread, pull it out later and have a delicious breakfast, lunch or snack ready in no time! Doesn’t it feel great to eat healthy?
More Simple Healthy Muffin Recipes
- Cinnamon Zucchini Muffins
- Simple Breakfast Muffins
- Banana Bread Muffins
- Perfect Gluten Free Blueberry Muffins
Blackstrap molasses, whole wheat flour, and flaxseeds are just a few of the powerhouse ingredients that go into making these delicious, healthy, egg free banana coconut muffins.
- 1 1/2 cup whole wheat flour
- 1/4 cup organic sugar
- 1/4 cup Blackstrap molasses
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut oil
- 2 tbs ground flax seed
- 6 tbs water
- 1/2 cup coconut milk (or any nut milk that you like)
- 1 tsp vanilla
- 1/2 cup shredded unsweetened coconut
- 1/2 cup uncooked oatmeal
- 1 tbs chia seeds
- 2 ripe bananas, mashed
- Preheat oven to 350
- Mix the ground flax and water in a small bowl and let sit for a few minutes.
- In stand mixer (or by hand) combine the flour, sugar, baking powder, baking soda, and salt.
- With the mixer running, add the coconut oil (as a liquid, melt if needed), flax and water mixture, coconut milk, mashed banana, molasses, vanilla, and chia seeds.
- Mix until just combined, then fold in the shredded coconut and oatmeal.
- Spoon batter into prepared muffin tins
- Bake at 350 for 18 to 22 minutes, or until a toothpick inserted into center of muffin comes out clean.
- Substitute the sugar for honey
- Use two eggs rather than the flaxseed water mix if you don’t mind eggs in the recipe
- Sprinkle a few oats on the tops of the muffins to add a pretty touch
- Make this recipe into banana bread by pouring the batter into a loaf pan and baking it for 45 minutes
Hope you Enjoy!