banana & toasted coconut muffins


If you’re searching for a fresh spin on banana bread, allow me to point you toward these lovely banana muffins. With just enough substance for a satisfying breakfast, these bake up light and fluffy, filled with flavor.

Banana & Toasted Coconut Muffins | Tutti DolciHoney and a touch of toasted coconut add just enough sweetness to complement the banana beautifully. Don’t skip the quick coconut and brown sugar crumb topping; it adds a scrumptious finish.

Banana & Toasted Coconut Muffins | Tutti Dolci


Banana & Toasted Coconut Muffins

  • Yield: 12 muffins 1x




  • 1/2 cup sweetened shredded coconut, toasted
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • pinch of nutmeg
  • 1/4 tsp salt
  • 1/3 cup low-fat buttermilk, at room temperature
  • 1 large egg, lightly beaten
  • 1/3 cup honey
  • 3 Tbsp coconut oil, melted and slightly cooled
  • 1 tsp vanilla extract
  • 1 1/2 cups mashed ripe banana

Crumb Topping

  • 2 Tbsp ground toasted coconut (reserved from above)
  • 2 Tbsp light brown sugar
  • 3 Tbsp flour
  • 1 1/2 Tbsp coconut oil, melted


  1. Preheat oven to 350°F and line a 12-cup standard muffin pan with baking cups; spray baking cups lightly with cooking spray. Pulse toasted coconut in a food processor until finely ground; reserve 2 tablespoons for crumb topping. Whisk together remaining ground coconut, flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl. Make a well in the center of the mixture. Combine buttermilk, egg, honey, coconut oil, vanilla, and banana in a medium bowl; add to flour mixture and stir just until combined.
  2. For the crumb topping, combine ground coconut, brown sugar, and flour in a small bowl. Add coconut oil and toss mixture with a fork until crumbly. Fill each baking cup 2/3 full of batter and sprinkle topping evenly over muffins. Bake for about 15 minutes, until muffins are golden and a toothpick inserted in the center comes out with a few crumbs attached. Let muffins cool in pan on a wire rack for 2 minutes before removing from pan to serve or cool completely.
  3. Store leftover muffins in an airtight container at room temperature up to 2 days, or individually wrap muffins in plastic wrap and freeze in a large freezer bag.


  • Calories: 195


  1. Love the spin to banana bread. And in muffin version, ideal for breakfast/snack on the go! I always have so many bananas around. Haven’t made banana bread in forever. My favorite part is when they come right out of the oven, then putting a big slab of butter on it..mmmm got to make these soon. Beautiful pictures as always. Happy Monday dear 🙂

  2. A tropical inspired muffin would bring me much joy with my afternoon cup of tea! On second thought, I might reach for a second muffin, just scrumptious!

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