Delicious Coconut Banana Muffins Recipe for Breakfast

Let me invite you to a world of culinary art that ticks all the right boxes – health, taste, and convenience. As a nutritionist cum food blogger, I take pride in bringing to you some mouth-watering, healthy, and scrumptious recipes that are bound to please your taste buds. So today, let’s dive into some baked goodness with our recipe for coconut banana muffins.

Nowadays, people are becoming more mindful about the ingredients they use in their cooking. Everyone wants to maintain a healthy lifestyle without compromising on the taste they love. Hence, I have crafted this recipe keeping in mind the gluten-free, dairy-free and organic diet trends paired with tropical flavors of banana and coconut.

These muffins are an excellent grab-and-go option and make for perfect breakfast or snack on the go. The best part is- they are super easy to prepare! You need not be an expert baker to try this out – even novices can ace this recipe with flying colors.

So what are you waiting for? Let’s hit the kitchen and whip up these delicious coconut banana muffins from scratch!

Why You’ll Love This Recipe

Coconut Banana Muffins- Dairy Free
Coconut Banana Muffins- Dairy Free

Are you looking for a delicious and healthy snack option? Look no further than these irresistible Coconut Banana Muffins. This dairy-free recipe will leave you feeling full and satisfied without compromising on taste.

What’s great about this recipe is that it uses only wholesome and nutritious ingredients, making it perfect for anyone who prioritizes a healthy lifestyle. With the combination of coconut flour, wheat flour, and soymilk, this recipe is gluten-free, dairy-free, and vegan-friendly.

These muffins are also loaded with flavorful ingredients including ripe bananas, brown sugar, cinnamon, nutmeg, and vanilla extract. Not to mention the natural sweetness from the bananas perfectly complements the nutty taste of coconut flour.

These muffins are easy to make and can be whipped up in no time. They’re perfect for an on-the-go breakfast or afternoon snack to avoid mid-day hunger pangs. Plus, they’re so versatile that you can make endless substitutions or variations to the recipe to keep things interesting.

In addition to being tasty and easy to make, these muffins are also a healthier alternative to conventional baked goods. Unlike traditional muffins made with refined flours and sugars, these banana muffins are packed with whole food ingredients that will provide you with long-lasting energy throughout the day.

So what are you waiting for? Give these Coconut Banana Muffins a try and see for yourself why you’ll love this recipe!

Ingredient List

 Start your day off right with these deliciously moist and fluffy coconut banana muffins!
Start your day off right with these deliciously moist and fluffy coconut banana muffins!

Before delving into the recipe, let’s have a look at the ingredients we need to gather. For these dairy-free and gluten-free coconut banana muffins, we will need:

Dry Ingredients:

  • 1 ½ cups of coconut flour
  • 1 ½ teaspoons of baking soda
  • 1 ½ teaspoons of baking powder
  • 1 teaspoon of ground nutmeg
  • 2 teaspoons of ground cinnamon
  • A pinch of salt

Wet Ingredients:

  • 4 ripe bananas, mashed
  • 3 large eggs
  • 1/2 cup of melted coconut oil
  • 1/4 cup plus 3 tablespoons of soy milk (or any plant-based milk)
  • 1/2 cup brown sugar
  • 1 tablespoon pure vanilla extract

These necessary ingredients are widely available in most supermarkets, so no need to overdue yourself in finding them.

The Recipe How-To

 The perfect guilt-free treat for those with dietary restrictions.
The perfect guilt-free treat for those with dietary restrictions.

Now comes the fun part – making these delicious Coconut Banana Muffins! First, preheat your oven to 350°F (180°C) and line your muffin tin with baking cups for easy removal.

Step 1: Mix the Dry Ingredients

In a large mixing bowl, whisk together 1 ½ cups of flour, 1/3 cup of coconut flour, 3/4 cup of brown sugar, 1 teaspoon of salt, 1 teaspoon each of baking powder and baking soda, and a pinch of nutmeg and cinnamon.

Step 2: Mix the Wet Ingredients

In a separate bowl, mash three ripe bananas until creamy. Whisk in 2 large eggs, one at a time. Add in 1/2 cup of melted coconut oil, 1/4 cup of soymilk or any plant-based milk you prefer, and a splash of vanilla extract.

Step 3: Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients mixture. Stir everything together until well combined, making sure to scrape down the bowl to incorporate all bits. Do not overmix!

Step 4: Fill up Muffin Cups

Spoon the batter into each muffin cup until they are two-thirds full. It should be enough batter for around 12 muffins depending on size. Sprinkle some shredded coconut on top of each muffin if desired.

Step 5: Bake Your Muffins

Place the muffin tin in your preheated oven. Bake for about 18 to 20 minutes, or until a toothpick comes out clean when inserted in the center of a muffin.

Step 6: Serve Your Delicious Banana Coconut Muffins!

Remove your freshly baked banana coconut muffins from the oven and let them cool inside the tin for five minutes. Then, transfer each muffin onto a wire rack to cool completely. Serve or store for later consumption.

Enjoy your healthy, organic, gluten-free, and dairy-free Coconut Banana Muffins!

Substitutions and Variations

 Who says dairy-free can't be delicious? These muffins prove them wrong!
Who says dairy-free can’t be delicious? These muffins prove them wrong!

If you want to shake things up with this recipe, there are some simple substitutions and variations you can create:

– Gluten-Free Option: Replace the whole wheat flour with almond flour or gluten-free flour to make these muffins gluten-free.

– Egg-Free Option: Swap the eggs for 3 tablespoons of unsweetened applesauce or mashed avocado.

– Nut-Free Option: Use a plant-based milk, such as soy or oat milk instead of almond milk, and omit the nutmeg and replace it with pumpkin pie spice.

– Brown Sugar Substitution: Maple syrup, honey, or cane sugar can be used instead of brown sugar.

– Oil Substitute: Coconut oil can be replaced with avocado oil, grapeseed oil, or melted butter.


– Blueberry Coconut Banana Muffins: Add 1/2 cup blueberries to the batter before baking.

– Chocolate Coconut Banana Muffins: Mix in dark chocolate chips into the batter for a sweet treat.

– Banana Oatmeal Muffins: Add 1/3 cup of rolled oats to the mixture to add texture and flavor.

Whatever substitutions or variations you choose, one thing remains certain – these muffins will remain moist, fluffy, and oh-so-delicious.

Serving and Pairing

 A tropical twist on your classic banana muffins.
A tropical twist on your classic banana muffins.

One of the great things about these Coconut Banana Muffins is that they are versatile and can be enjoyed at any time of the day. They can be served for breakfast, as a snack or even as a dessert.

For breakfast, I suggest pairing them with a cup of coffee or a glass of milk. These muffins are also perfect for brunch gatherings where you can serve them alongside some fresh fruit salad and yogurt.

As a snack, you can enjoy them on their own or pair them with some nut butter, like almond or peanut butter. This will give you an extra boost of protein and healthy fats to keep you satisfied until your next meal.

If you’re looking for a healthier dessert option, try serving these muffins with a dollop of coconut whipped cream on top. The creaminess of the coconut will complement the banana flavor perfectly and make it the perfect after-dinner treat.

In terms of storage and serving, keep these muffins in an airtight container at room temperature for up to three days or in the freezer for up to three months. When reheating, I suggest using a toaster oven instead of a microwave to maintain their texture and flavor.

Overall, these Coconut Banana Muffins are an excellent addition to any meal or snack time. They are easy to make, healthy, and incredibly delicious!

Make-Ahead, Storing and Reheating

 So easy to make, you'll wonder why you didn't try making them sooner.
So easy to make, you’ll wonder why you didn’t try making them sooner.

There’s nothing better than being able to make a batch of muffins and enjoy them throughout the week. With these dairy-free coconut banana muffins, you can make them ahead of time and store them for convenient snacking or on-the-go breakfast options.

If you decide to make a double batch, you can freeze the extras for later. Simply allow the muffins to cool completely on a wire rack before transferring them to an airtight container or resealable plastic bag. The muffins will last up to 3 months in the freezer.

When it’s time to eat, you can thaw them at room temperature or warm them in the microwave. To reheat in the microwave, wrap the muffin in a damp paper towel and heat for about 10-15 seconds on high power. This will help to keep the muffin moist and fluffy.

If you prefer to store them at room temperature, be sure to place them in an airtight container or ziplock bag. They will stay fresh for up to 3 days. You can also store them in the refrigerator for up to 1 week.

To give your muffins that fresh-from-the-oven taste, gently warm them up in the oven preheated at 350°F degrees for about 5 minutes. This will give you that perfect soft and mellow center with slightly crispy edges.

Whether you’re looking for a quick breakfast or a satisfying snack, these coconut banana muffins are a great option that can be enjoyed any day of the week. With their ease of storage and reheating options, they’ll become a household favorite in no time!

Tips for Perfect Results

 These muffins are gluten-free, dairy-free, and bursting with flavor.
These muffins are gluten-free, dairy-free, and bursting with flavor.

To make sure that your Coconut Banana Muffins turn out perfectly every time, here are some useful tips and tricks I’ve gathered after numerous test batches.

1. Use ripe bananas

Choose bananas that are spotty and slightly overripe for the best flavor. Overripe bananas have more natural sugars which result in moist and sweet muffins.

2. Measure the flour correctly:

Dip-and-sweep measuring can result in more flour than necessary, leading to dense, dry muffins. Use a spoon to fill the measuring cup with flour and level off the top with a knife or spatula.

3. Room temperature ingredients

Bring all your wet ingredients such as eggs, bananas, and plant-based milk to room temperature before mixing them to make sure everything combines evenly.

4. Don’t overmix

Mixing creates gluten, which can result in tough muffins. Mix until the dry ingredients are just combined with the wet ingredients.

5. Use freshly grated nutmeg:

Freshly grated nutmeg is more flavorful than pre-ground nutmeg. It may require more effort, but it’s worth it.

6. Don’t forget the salt:

Salt brings out flavor and balances sweetness in baked goods such as muffins.

7. Bake at the correct temperature:

Bake your muffins at 375 degrees Fahrenheit to make sure they cook evenly and rise properly.

8. Test for doneness:

Insert a toothpick into the center of each muffin to check if they’re done. If it comes out clean, they’re ready; if not, bake for an additional 1-2 minutes.

By following these tips, you’ll be able to create delicious, fluffy Coconut Banana Muffins every time!

Bottom Line

In conclusion, these coconut banana muffins are a tasty and healthy treat that is perfect for those who are looking for gluten-free and dairy-free options. They are easy to make and packed with delicious flavors that will tantalize your taste buds.

With the help of the tips and recommendations provided in this recipe article, you will be able to create scrumptious banana coconut muffins that are sure to impress your family and friends.

So, what are you waiting for? Get in the kitchen and start baking these incredible coconut banana muffins today! You won’t regret it!

Coconut Banana Muffins- Dairy Free

Coconut Banana Muffins- Dairy Free Recipe

These fluffy muffins were originated in Flagstaff, AZ (7,000 ft elevation).
No ratings yet
Prep Time 5 mins
Cook Time 15 mins
Course Dessert
Cuisine Dairy-free
Servings 12 Muffins
Calories 199.4 kcal


  • 1 1/2 cups shredded coconut
  • 1/2 cup soymilk
  • 3 bananas
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 3/4 cups flour
  • 1 egg


  • Preheat Oven to 400F.
  • Put coconut, banana and soy milk into a blender and blend until mushy.
  • Add the rest of the ingredients to the blender and mix.
  • Pour the mixture into a pre-greased cupcake pan.
  • Bake in the oven for about 15 minutes- check after 12 minute.
  • Remove from oven after 'toothpick check' comes out clean.
  • Let rest for 10 min or as long as you can resist.

Add Your Own Notes


Serving: 1012gCalories: 199.4kcalCarbohydrates: 36.2gProtein: 3.4gFat: 5gSaturated Fat: 3.9gCholesterol: 15.5mgSodium: 176mgFiber: 2gSugar: 18.1g
Keyword < 30 Mins, Breads, Free Of..., From Scratch, Healthy, Lactose-free, Quick Breads
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