Coconut Banana Bread Muffins Recipe | Breakfast and Brunch | PBS Food

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.


Yield: 12 muffins


  • 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.
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