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Toasted Coconut Whole Wheat Banana Bread Muffins

  • Author: Julie
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 18 1x


Banana bread muffins made with white whole wheat flour and coconut oil. So good!


  • 1/2 cup coconut oil (liquid form)
  • 1 cup sugar
  • 2 eggs
  • Banana pulp from 3 ripe bananas
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cup white whole wheat flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup toasted coconut (plus additional coconut for sprinkling on top if desired)


  1. Preheat the oven to 350 degrees.
  2. In the bowl of an electric mixer, cream together coconut oil and sugar on medium speed.
  3. Add eggs one at a time, and mix.
  4. Add the banana pulp, and vanilla extract and mix.
  5. In a separate bowl, whisk together flour, salt, and baking soda.
  6. Gradually add the dry ingredients to the batter on low speed. Do not over mix.
  7. Fold in the toasted coconut and fill greased muffins pan wells 3/4 full.
  8. Bake for 17-20 minutes, or until a toothpick inserted into the center of the muffin comes out clean. The tops will be dark golden brown.
  9. Sprinkle the top of each muffin with additional toasted coconut if desired.


  • Serving Size: 1 Muffin
  • Calories: 162
  • Sugar: 14g
  • Sodium: 114mg
  • Fat: 7.5g
  • Saturated Fat: 5.8g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 1.6g
  • Protein: 2.1g
  • Cholesterol: 21mg