Coconut Banana Bread Muffins | Fresh Tastes Blog | PBS Food

Bake Some Coconut Banana Bread Muffins


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For my job, I try to maintain some sort of balance between developing both savory and sweet recipes. I realize people don’t want to read about cookie and cake recipes every single day, and while I understand that, baking is definitely where my heart is. Sure, I cook—I cook practically every day, but if I had to choose, I would always choose to bake. For me, there’s just nothing like mixing together dough or cake batter to center myself and de-stress after a long day. Are you the same way? Great!

These muffins are my most recent baking creation. Boy, are they ever good! I love banana bread but find that, since I live alone, I can never eat an entire loaf in time before it starts to go bad. Muffins are just so much more convenient!


These are made with coconut oil instead of butter and to make them completely vegan, you can use egg replacer instead of the egg. The addition of coconut makes these banana bread muffins taste deliciously tropical and a little different than the norm.

I highly recommend baking up a batch this weekend—I think you’re going to love them!


Coconut Banana Bread Muffins


Baking is a great way to relax, and these coconut banana bread muffins are perfect for a weekend breakfast or an afternoon snack. Food blogger Jenna Weber says you can also omit the eggs to make the recipe vegan in a full post on the Fresh Tastes blog.



  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 4 bananas, mashed
  • 2 eggs
  • 1 cup brown sugar, packed
  • ½ cup coconut oil
  • ½ cup sweetened, flaked coconut
  • ½ cup toasted walnuts, roughly chopped (optional)


  1. Preheat oven to 350 degrees. Grease 12 muffin tins with non-stick cooking spray.
  2. In a large bowl, whisk together the flour, baking soda, walnuts, flaked coconut and salt well. Set aside.
  3. Cream the coconut oil and brown sugar until well combined. Add the eggs, one at a time, beating after each addition. Add the mashed banana and mix until blended.
  4. Stir in the dry ingredients to the wet ingredients and mix only until just combined (be sure not to over-mix here!). Scoop batter into prepared muffin tins, about 3/4th of the way full.
  5. Bake for 25 minutes, until golden brown.


To make this recipe completely vegan, you can use egg replacer instead of the egg.

Yield: 12 muffins

Jenna Weber, food blogger for PBS Food's Fresh Tastes blogJenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.

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