Once in a while, when I’m awake before my early-rising kids on a Saturday, I’ll get ambitious and make muffins. Banana muffins are always a favorite, but these whole wheat banana-berry coconut muffins are quickly rising above plain banana, chocolate chip and others.
Not only are they delicious, moist and full of flavor, they’re also healthy! That makes them five stars in my book. It also means you can eat two or three, right? Oh wait…I guess that voids the healthy factor!
The other thing I love about this recipe is that you can easily sub out ingredients, depending on what you have on hand. Try any kind of berry, using a different variety of milk or omit coconut if it’s not your favorite. I love coconut, so that’s not a problem here!
Preheat your oven to 400F and line 12 muffins cups.
Let’s start out with all the “normal” dry muffin ingredients:
Go ahead and whisk them all together in a large bowl.
Next, the more fun ingredients in my opinion. The stuff that makes these muffins taste amazing!
Whisk together the coconut oil, egg, coconut milk and banana until smooth.
Mix the wet into the dry and stir until just moistened. It’s important not to over-mix your batter in any recipe that uses leavening such as: bread, cake, muffins, etc. If you do, they end up rather heavy without the desired fluffiness.
Now, we’re going to add the berries.
I used these Sprouts organic mixed berries and they tasted great, but I didn’t love that the berries were so large and I had to chop them. Costco’s frozen mixed berries work much better because they’re already kind of broken up.
Oh, and a note about mixing in the berries. My berries sat in the bowl on the counter for 30 minutes while I took photos for this post. As a result, they thawed a little and made my batter quite pink. Not a big deal, but if you prefer to keep the berries to themselves (so to speak), keep them in the freezer until you’re ready to use them.
Use 3 TBSP ice cream or cookie scoop to put the batter into the muffin cups, filling them 2/3 full. If you don’t have a scoop, you can use a spoon it’s ok. But, I love my scoop! Less mess and all your muffins come out the same size (this way no one can complain that their brother or sister has the bigger one 😉 ). I bought my scoop on amazon.
Pop them in your preheated oven.
Bake them for 16-18 min I would check them at 16 minutes. They’re done when the toothpick comes out clean.
Let them cool and try not to eat them all before your family wakes up! You’re going to love these! They’re perfect for a Mother’s day brunch, an after-school snack or when family comes into town.
- Dry Ingredients:
- 1½ c whole wheat flour
- ¾ c sugar
- ½ t salt
- 2 t baking powder
- ¼ c shredded coconut
- Wet Ingredients:
- ⅓ c melted, slightly cooled, coconut oil
- 1 egg
- ⅓ c coconut milk (fat content doesn't matter here)
- ½ c mashed very ripe banana
- 2 c chopped frozen mixed berries
- Preheat oven to 400F. Line 12 muffin cups with paper liners.
- In large bowl or stand mixer with paddle attachment, mix together all dry ingredients.
- In medium mixing bowl, whisk together all the wet ingredients EXCEPT the berries.
- Stir wet ingredients into the dry ingredients until moistened.
- Lightly stir in mixed berries.
- Using 3 T ice cream/cookie scoop, scoop batter into each muffin cup; about ⅔ full.
- Bake in preheated oven 16-18 min, or until golden and toothpick comes out clean.
- Allow to cool slightly and serve.
