Sweet treats from breakfast to dessert, with a healthy twist.

Nutty Coconut Banana Bread Muffins

These muffins are for someone special.

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They’re slightly sweet, slightly nutty, and completely comforting.

I feel bad that their intended recipient won’t ever get to enjoy them, because the weather suddenly took a turn for the worse, so it’s now impossible to deliver them. But, it’s the thought that counts, right?

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If you love homey banana bread, these are for you! I’ve always loved my grandma’s banana bread (as I’ve said maybe a hundred times on this blog), but banana bread can typically be an unassuming hiding place for excessive amounts of butter an sugar. I’ve kept the sugar levels low (using Stevia and coconut sugar) and nixed the butter for Greek yogurt and coconut oil. So, nothing but comforting thoughts should be on your mind as you’re enjoying these.

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Nutty Coconut Banana Bread Muffins
(makes 1 dozen muffins)

1 cup white whole wheat flour

1/3 cup coconut flour

1/3 cup oat flour

1/3 cup almond flour (almond meal)

1 tsp. baking soda

3 medium over-ripe bananas, mashed

2 tsp. vanilla extract

2 eggs

¼ cup plain Greek yogurt

¼ cup coconut oil, melted

½ cup granulated Stevia

¼ cup coconut sugar (or raw sugar or more Stevia)

1/3 cup walnuts, chopped

¼ cup unsweetened shredded coconut

Topping:

¼ cup old fashioned oats

¼ cup walnuts, chopped

2 Tbs. unsweetened shredded coconut

1 tsp. coconut sugar

2 Tbs. coconut oil, melted

~Preheat the oven to 350 degrees F. Line a standard muffin tin with paper liners.

~In a large bowl, combine all of the flours and baking soda. Stir to combine. Make a well in the dry ingredients and add the mashed bananas, vanilla, eggs, yogurt, oil, Stevia, and coconut sugar. Fold and stir all of the ingredients together. As they just become mixed, add the walnuts and coconut, fold to combine.

~Scoop the batter into your muffin liners (~2/3 full).

~Make the crumble topping: In a small bowl, mix the ingredients together.

~Spoon the crumble evenly over the 12 muffins; press down the crumble slightly so it sticks to the batter.

~Bake for 23-25 min,  checking the muffins with a test stick to make sure they’re done (your test stick should come out clean). Let the muffins cool on a wire rack. Serve the muffins warm with coffee or your favorite comforting drink. Enjoy!

Strike up a conversation: Ok, so I have completely transformed traditional banana bread, but I’m curious, what do you think of when you think “banana bread”? Is someone’s particular version burned in your brain, or is it always different for you?

13 Responses to Nutty Coconut Banana Bread Muffins

  1. YUM! Love nuts, coconut, and bananas, so this looks like itz right up my alley!!!

  2. purelytwins says:

    DROOL! ;)
    these look fantastic, coconut and banana = yum!!

  3. Chobani says:

    CHO-ly moly, these look wonderful, Melissa! Love how you totally revamped an old classic. Thanks for sharing!

    Amy
    @Chobani

  4. So if the intended recipient doesn’t get the muffins now, do you get to keep them all? Score! Those look amazing!

  5. Looking far better than any girl scout cookie!!

  6. Kierston says:

    They are beautiful!

  7. OHMYGAAAAAAAAAAAAAAAAWD!!! These were linked from your Banana Mocha Cupcakes…er, MUFFINS and I just HAD to check them out! You had me at coconut banana bread! Seriously girl, these look effin’ fantastic!! Let me tell you…as soon as my stomach starts cooperating with me, I’m going to have to sit down and decide on a recipe of yours to make and I’m pretty sure these are going to be the first!

    Banana bread for me is always different. I used to use an old family recipe, but a couple of years ago I shocked the hell out of myself and developed a recipe of my own. Now I just make variations off of that!

    • Melissa says:

      AHHHH!!!! So excited that you’re excited!!!
      I’m totally the same! I have my grandma’s recipe written on a card, and I always pull it out, then totally decide to go in another direction…like THIS one!!!

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