Coconut Banana Bread Muffins

August 13, 2015
Serves 12 Muffins
Prep time
Cook Time

This recipe incorporates healthy Extra Virgin Coconut Oil with our delicious Coconut Palm Sugar, for low glycemic and relatively healthy breakfast, snack, or dessert! The coconut oil creates very moist banana bread, and the coconut palm sugar adds a caramel sweetness for a muffin with a rich, subtle coconut flavor. Using coconut flour adds fiber and flavor to this recipe, and creates a dense bread perfect for filling you up.

Either way you slice it, these muffins will be a huge hit at the office or with the kids! Or you can keep them all to yourself… we won’t tell anyone.


  • 3
    Ripe Bananas
  • 1/3 Cup
    ECO Coconut Oil (Melted)
  • 3/4 Cups
    ECO Coconut Palm Sugar
  • 1
  • 1 Teaspoon
    Pure Vanilla Extract
  • 1 Teaspoon
    Baking Soda
  • 1/2 Teaspoon
    Baking Powder
  • 1 Teaspoon
    Ground Cinnamon
  • 1 Pinch
  • 1 Cup
    All-Purpose Flour
  • 1/2 Cup
    ECO Coconut Flour


  1. Preheat the oven to 350°F (175°C), and grease a regular muffin pan

  2. Mash the ripe bananas with a fork until smooth in a large mixing bowl. Stir the liquid coconut oil into the bananas until well mixed.

  3. Add to this the baking soda, baking powder, salt, and cinnamon. Then stir in the sugar, beaten egg, and vanilla extract. The amount of sugar can be adjusted to personal taste.

  4. Slowly incorporate the flours into the mixture. The texture should be doughy, similar to cookies. Fill muffin tins 3/4 full. Bake at 350°F for 15-18 minutes, until a tester inserted into the center comes out clean.